Easy Gluten-Free Pie Crust

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It has been a long time in the making, but we are finally sharing our recipe for the BEST Gluten-Free Pie Crust!

After years of trying other recipes and thinking it was impossible to make an easy-to-roll gluten-free pie crust that held its form and tasted great… we did it!

And the solution was surprisingly simple!

This homemade gluten-free pie crust is remarkably easy to make (I promise!) and yields a tender, buttery pie crust that holds its form well and doesn’t crack or fall apart!

The dough is so supple, rolls beautifully and is very easy to work with!

Gluten-Free Pie Crust

We honestly had stopped purchasing pre-made gluten-free pie crusts because they so often cracked, and since my son didn’t love them, we turned to desserts other than pie (hello Apple Crisp and Blueberry Crumble and all our bar cookies like Raspberry and Apple Crumble Bars!); and on the savory side we turned to crustless quiches or a potato crust.

But now that we have this pie crust that is so incredibly easy to make and tastes so great, I see lots of pies in our future!

I have an apple pie I’ll be sharing soon (photo for the crumble topping version below). And we made our Spinach Sun-Dried Tomato Quiche with one of the pie crusts we when we tested it.

Can’t wait to make our Pumpkin Pie, Pecan Pie, Crab Quiche and more!

So let’s make this easy gluten-free pie crust and reveal our secret ingredient!

How to make our Easy Gluten-Free Pie Crust

This recipe came to me a few weeks ago when I made our Best Gluten-Free Cinnamon Rolls.

The challenge with gluten-free pie crust is precisely that it’s missing the gluten — or the glue that holds the dough together and allows it to stretch and roll so beautifully.

The key to our recipe here is that we use some cold, cooked potato gently mashed and added to the dough. The potato starch helps make the dough super soft and supple and hold together so well!

You will need just 6 ingredients:

gluten-free all purpose flour (we use GFJules all purpose flour)

granulated sugar

salt

cold, cooked and mashed potato

cold butter

ice water

If you are new to our website, you should know we are huge fans of GF Jules flour because it was the first gluten-free flour we discovered when my son was first diagnosed with celiac disease (over 13 years ago) that allowed us to make our favorite gluten-based recipes by simply substituting the flour.  We never looked back.

To learn more about why we love GFJules flour why we have used it for 13 years, and wanted to be an affiliate for the brand, click here.  Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all.  It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you.

Back to the Easy Gluten-Free Pie Crust…

Step by Step How to Make the Gluten-Free Pie Crust

The dough comes together in 4 simple steps:

In a food processor:

1. Pulse flour, sugar and salt to combine.
2. Cut cold butter into cubes, place on top of the the flour mix and pulse until the butter is pea size and the flour mix shaggy.
3. Add the cold, cooked and crumbled potato and pull a few more times to combine.
4. With the food processor running, stream the ice water until the dough begins to hold together.

Note: I have only made this with a food processor. It should work fine mixing in the butter and potato with a pastry cutter but it will take a little bit of good ol’ arm muscle!

UNPLUG the food processor and using your hands or a spatula to push the dough to the edges of the food processor so that it begins to form one dough.

Turn the food processor container upside down onto a well floured pastry mat and use your hands to form a ball and gently knead the dough about 5 times in each direction while “picking up” the shaggy pieces of dough until it is one ball.

Form the dough into a disk and roll away! It rolls so quickly and beautifully in to a circle! You should roll it into a 12-14 inch circle so that when you transfer it to the pie pan, it will hang over the edges.

Gently lift up the dough (it lifts so easily!) and place the pie pan underneath so that dough can sit in the middle with extra hanging out over the edges.

You can then either flute the edges of the dough as I tend to do or use a fork to crimp the edges.

Real talk: getting a “perfect” looking pie crust takes practice in my opinion. And remember I haven’t made pie crust in yearrrs since my son was diagnosed with celiac over 13 years ago, so while I feel 1000% confident in making this pie crust dough (it is the most incredible gluten-free dough!), I am learning how make perfect edges along with you!

This dough is easy to work with and holds together well but rolling a perfect circle, placing it under the pie plate perfectly so that all the edges hang out exactly evenly requires a bit of luck and practice.

Same with crimping or fluting the edges.

SO, my message is: it doesn’t need to look perfect! In fact, the best homemade pie crusts have some character, and no one but you will notice any imperfections.

How To Flute or Crimp the Edges

Caveat: I am not an expert in fluting or crimping pie edges. I learned from my mother and from practicing, but I’m here to share what we do!

For both options: Take the dough hanging over the edge of the pie pan and gently gather it and roll it under itself on the top of the pie pan. If some of the edges are exceedingly too big, you can trim the edges a bit.

To flute the edges, use your thumb and index finger as you gently gather the dough and pinch around the edges to give it a scalloped look.

To crimp the edges, use your hands to gently gather the dough into a rim around the top of the pie pan, then use the times of a small fork to press down gently all around the edge

Partially or Fully Baking a single pie crust

Some recipes like a quiche or certain pies call for a partially baked pie crust (par baked), where the pie crust is baked, then the filling is added to the pie crust and returned to the oven to bake some more.

Some recipes call for a fully baked pie crust and you add a no bake filling such as a Chocolate Cream Pie.

Still other pies do not require baking the pie crust until the filling is added, like a Pumpkin Pie or apple pie. So follow the instructions on the specific sweet or savory pie you are making.

The only difference between a partially and fully baked crust is the baking time — generally a fully baked pie crust is left in the oven longer to get a more golden look.

If your recipe calls for a partially or fully baked pie crust, there is one important tip to follow: using the tines of a fork, prick holes all over the base of the pie crust to prevent the pie crust from rising as it bakes.

Whether you use this for a sweet or savory pie, we hope you find the recipe super easy and that you love rolling the dough as much as we do!

This is truly a dream gluten-free pie crust dough and we are so excited for you to make it!

For some sweet and savory pies try our:

Pumpkin Pie

Pecan Pie

Spinach Sun-Dried Tomato Quiche

Crab Quiche

and coming soon, our Apple Pie!

What other pies do you want us to make now that we have an amazing pie crust?

PIN it!

Scroll down for recipe and leave a rating/ comment if you make it! We love hearing from you!