This truly is the best all-butter flaky gluten free pie crust recipe. Oh so tender, flaky, and it holds up well enough you can pick up a piece of pie with your hand. Buttery pie perfection right here!
Flaky Gluten Free Pie Crust Recipe
If you are like me, you have probably searched hi and low to find the perfect gluten-free pie crust for your holiday pies. I’ve made my own pie crust the last few years, and I’ve been semi-satisfied.
Just semi-satisfied. I seemed to either be missing the buttery flake, or result in a pile of crumbs.
I like my pie crust to be sturdy enough that I can pick up the slice of pie with my hand. It makes it easier to sneak a slice out of the fridge the day after…
I hadn’t figured out how to get a pie crust that could hold up AND have that buttery flakiness AND tender bite all at the same time. Until now!
The ultimate flakey gluten free pie crust!
This is the Gluten Free Honey Pumpkin Pie that I made using this recipe. I based the recipe on a pie my dad would make for me when I was a little girl. It is my favorite!
When making a gluten free pie crust, the flours make all the difference. Please don’t try and use an all-purpose gluten free flour for this recipe.
Don’t get me wrong, I LOVE my rice flour blend. It is still my go to for cakes, cookies, muffins, and the like. For pie crust you need a lower starch content. I tried my friend Megan’s Dairy Free Gluten Free Pie Crust and I was won over!
(p.s. Megan has an amazing blog with tons of great recipes, you should follow her blog, Allergy Free Alaska)
On to the flaky gluten free pie crust recipe!
I don’t personally have any issues with dairy, so I adapted Megan’s recipe to create my perfect flaky gluten free pie crust by adding ALL THE BUTTER.
I’ve also made this gluten free pie crust recipe with half butter and half lard. I know, lard may sound gross if you haven’t used it before, but give it a shot. Lard makes the pie crust even more flaky!
The baked gluten free pie crust is full of butter, has a tender bite, is super flaky, and just pure amazing!
Tips for the perfect flaky gluten free pie crust
One secret to making the perfect flaky crust is to make sure your butter and water are VERY cold, and then be careful to only lightly work the dough. Leaving larger chunks of butter in the dough also helps the crust to have that flakiness that we all desire.
Add the apple cider vinegar and ICED water (literally- it should have ice cubes in it) just a little at a time and work it just enough for it to come together into a ball. You want to have a really gentle hand to keep those chunks of butter.
Another one of my tips is to use plastic wrap to form the dough into a disc (so that your hands don’t melt that beautiful butter.) Chill it all the way through before rolling it out to keep those chunks of butter. Those butter bits melt as the gluten free pie crust bakes and THAT is what makes the pie crust flaky.
Butter chunks = flaky crust
Roll the dough out between 2 pieces of plastic wrap! I want to avoid adding any extra flour to my pie crust, that can quickly make a flaky gluten free pie crust a crumbly mess. Also, plastic wrap makes clean up a breeze!
Then just move the dough to the pan and fill with your favorite pie filling. If you want to make a pie with a top crust, or are making several pies at once just multiply the recipe by the number of single layer crusts you need, and then divide the dough into that number of discs.
This really is the best all butter flaky gluten free pie crust around!
- ⅓ cup sorghum flour
- ⅓ cup millet flour
- ⅓ cup tapioca starch
- ⅓ cup rice flour
- ¾ teaspoon xanthan gum
- ½ teaspoon salt
- ½ cup cold butter (see note RE dairy free subs)
- 1½ teaspoons apple cider vinegar
- 3-5 tablespoons ice cold water
- In a medium-sized mixing bowl whisk together the flours, xanthan gum, and salt.
- Add the butter and using a pastry cutter or 2 knives cut the butter into the flours until it looks like very coarse crumbs with some large chunks of butter about the size of your fingernail(see picture).
- Add the apple cider vineagar, and then add the ice water 1 Tbs at a time, mixing lightly with a fork until it starts to pull together into a crumbly looking dough. If you pinch in between your fingers it should easily come together into a dough. It took me 3 Tbs of water, but depending on your climate, your flour, and the weather you might need more.
- Dump the mixture onto a large square of plastic wrap, and use the plastic wrap to form the dough into a disc, handling it as little as possible.
- Wrap the disk tightly in the plastic wrap and let it rest in the fridge for 30 minutes. (Don't let it rest much longer, it will dry out.)
- Roll out the disc of dough between 2 large pieces of plastic wrap or parchment paper until it is ⅛-1/4" thick.
- Remove the top sheet of plastic wrap and transfer the crust to your 9 inch pie pan buy lifting the crust up, using the bottom sheet of plastic wrap, and then flipping it over into the pan. Gently press the crust into the corners of the pan, repair any tears, and then trim the edges and crimp as desired. I like using a small cookie cutter to cut shapes to decorate the edge of my pie.
- Fill and bake according to your favorite recipe OR...
- To Pre-bake without filling:
- Preheat your oven to 375F and prick the bottom of the crust all over with a fork. Bake for 20-30 minutes, or until the pie crust is golden brown. Cool completely before filling.