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Gluten-Free Pie Crust
Prep Time
15 mins
Total Time
15 mins

A delicious and flaky pie crust for any occassion!

Course: Dessert
Cuisine: American
Dietary Need: egg-free, gluten-free, nut-free, soy-free, yeast-free
Servings: 2 crusts
Calories: 1027 kcal
Optional --------------------
  • 1 egg white
  • 1 Tablespoon milk
  • 1 Tablespoon cane sugar
  1. Place a 1/2 c. of water in the freezer while you're getting out your ingredients and kitchen gadgets.

  2. Place all dry ingredients in a food processor and pulse a few times to blend.
  3. Cut butter into chunks and add to dry mix. Pulse with your food processor until it resembles a coarse meal.
  4. With the food processor running, slowly pour the cold water in through the feed tube just until the dough comes together. If you pulse it too much the crust will end up tough and rubbery. Pulse it just enough to form 'balls' of dough.
  5. Place a piece of plastic wrap on a dampened countertop. (The damp countertop will help hold the plastic wrap in place.) Remove the dough from the food processor and form it into a ball. (The dough might look dry, but it should easily form a large ball.) Cut the ball in half and cover one half of the dough with another piece of plastic wrap until you are ready to work with it. This will keep it from drying out.
  6. Now you can roll one dough ball out into a crust by following step #8, or if you are like me and don't like to mess with transferring the dough from the counter to the pie plate, you can simply press it into the pie plate with your fingers.
  7. Optional: If eggs are not an issue for you and you're making a fruit pie filling, you can brush the bottom crust with egg white and it will help keep the crust from 'leaking' while baking.

  8. Combine the pie filling ingredients as directed and fill the bottom crust.

  9. Place the other dough ball between two sheets of plastic wrap and roll it out to the size you need. Gently peel off the top layer of plastic wrap. Carefully pick up the bottom layer of plastic wrap, dough and all, and flip it dough side down onto the pie. Peel the plastic wrap off of the dough.

  10. Flute the edges of the pie and cut slits in the top to let the steam out. Place a pie ring or wrap tin foil around the edges of the pie to help prevent crust edges from getting too dark.
  11. Bake as directed in filling instructions. Let cool before slicing. Throw on some topping and enjoy!

Recipe Notes

If eggs are not an issue for you and you are making a fruit pie filling, you can brush the bottom crust with egg white and it will help keep the crust from 'leaking' while baking.

Before baking, you can brush a light glaze of milk on the top of the crust and sprinkle with a bit of sugar to make it "shine and sparkle" when it's done.

Nutrition Facts
Gluten-Free Pie Crust
Amount Per Serving (2 crusts)
Calories 1027 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 29g181%
Cholesterol 122mg41%
Sodium 1225mg53%
Potassium 585mg17%
Carbohydrates 141g47%
Fiber 6g25%
Sugar 10g11%
Protein 10g20%
Vitamin A 1420IU28%
Vitamin C 1.5mg2%
Calcium 61mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.