Gluten-Free Pie Crust

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gluten free
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Yield: Yield: crust for one 9" single-crust pie.

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We're proud of the flaky texture of this crust, which can be difficult to achieve with gluten-free ingredients. Thorough baking and a golden brown color will give this crust a wonderful toasty flavor. This is enough for a single 9" crust, but can easily be doubled to make a two-crust pie.

Note that the Instant ClearJel used here is optional; it's not packaged in a gluten-free facility, and thus isn't suitable for celiacs, or for those with a strong allergy to gluten.

Gluten-Free Pie Crust

star rating (79) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: Yield: crust for one 9" single-crust pie.
Published: 02/24/2010


  • 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1 tablespoon sugar
  • 2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 1 large egg
  • 2 teaspoons lemon juice or vinegar
  • *See recipe for this blend below.

Tips from our bakers

  • The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.
  • To pre-bake without filling, preheat the oven to 375°F. Line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, till the crust is a light golden brown.
  • Making fruit pie? Apply strong heat to the bottom crust at the beginning of the baking time to prevent sogginess. For best results, use a metal (aluminum preferred) pie pan. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly.
  • If you're baking a custard pie in this crust, we recommend pre-baking as directed above, then cooling the crust until you can touch it comfortably before pouring in the custard. Bake the custard-filled pie at the moderate heat such pies require; your recipe will indicate what that is. Don't forget the pie shield for this second bake as well.
  • The top of a double-crust pie will brown OK; but brushing it with milk and sprinkling it with sugar will enhance its browning, and add sparkle and sweet crunch to your pie.
  • For an egg-free crust, substitute 4 tablespoons cold water for the egg and lemon juice (or vinegar). If necessary, stir in additional cold water, a teaspoon at a time, until the dough holds together.


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1) Lightly grease a 9" pie pan.

2) Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt.

3) Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.

4) Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

5) Shape into a ball and chill for an hour, or up to overnight.

6) Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

7) Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

8) Fill and bake as your pie recipe directs.

Yield: crust for one 9" single-crust pie.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 1/8 of recipe, 43g Servings Per Batch: 8 Amount Per Serving: Calories: 173 Calories from Fat: 84 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 49mg Sodium: 156mg Total Carbohydrate: 20g Dietary Fiber: 0g Sugars: 2g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/15/2015
  • LArcher from London, Ontario
  • Made this crust for one of the pies I was bringing to a fundraiser at our curling club. Thought that the people who were gluten free would like pie too. Well, they loved the pie and thought the crust was very flaky and buttery.
  • star rating 02/09/2015
  • Eileen A from Lakeville, MA
  • OH MY GOSH....amazing crust! I have tried so many other GF crusts and nothing, NOTHING compares to the taste, texture and flakiness of this crust! I made a homemade apple pie and made a double recipe of the crust. A little tricky, but not bad, to maneuver, but so worth it! 5 stars KAF! Well done!
  • star rating 02/06/2015
  • RyanO from KAF Community
  • This is the BEST gluten free pie crust! I have made this many times over the holidays and since, and last night I made chicken pot pie for my family and guests. 3/5 children are gluten intolerant, and this recipe means we can enjoy pot pie and quiche again. Our guests didn't even know it was gluten free until I told them. Thanks King Arthur for developing such great recipes for the GF crew!
  • star rating 01/05/2015
  • emwaxman from KAF Community
  • I've tested out several other gluten-free pie crust mixes, and this is one is the best by far. It has a good flavor, and unlike a number of the other mixes, it rolls out and behaves like a regular pie crust! This will be my go-to recipe when baking gluten-free pies from now on.
  • star rating 12/28/2014
  • Debbie from Encinitas,Ca
  • The instant clear gel is modified food starch which is not gluten free therefore recipe is no longer gluten free if you use it.
  • star rating 12/09/2014
  • Jane from sunman, IN
  • OK, I was fairly happy with my gluten free piecrust, at least it rolled out easily and wound up on top of my pie. Then I saw this one, and thought, have you EVER made or bought anything from KAF that wasn't the best. So, I tried this crust! Oh My, it is flakey, tender, it is everything a pie crust should be. Once again KAF wins the prize for being the best. I love their products and their recipes. Thank you KAF!
  • star rating 12/08/2014
  • Jen from Southern California
  • I used this with my own pumpkin pie filling recipe. Brilliant! You won't be disappointed. I got so many compliments. No one will know it's gluten free.
  • star rating 11/29/2014
  • Kasey from Camdenton, MO
  • nice and flakey, super nice and light balance for a rich pie, cooks well, edges didn't burn near at all as compared other recipes, didn't even have to shield, I have never had a gluten free pie crust recipe so similar to a regular one!
  • star rating 11/28/2014
  • karenbrat1 from KAF Community
  • Even adding twice as much water as called for, the dough was terribly crumbly. I rolled it between sheets of plastic wrap, and it rolled out fairly thin, though took a lot of muscle and time to do so. The crumbles eventually stuck together and flattened, but the dough was still so dry that when shaping into the pan the edges broke off badly and required a lot of patching. I made two crusts exactly as written (but with the extra water) for a family member, then three more for a visiting friend who was recently diagnosed celiac and also had acute pancreatitis so must be dairy-free also -- I used Earth Balance vegan "butter" sticks for hers in lieu of real butter. The crusts bake up rather hard, but she was thrilled to be able to have pie at all. I did not use pie crust shields, but had no trouble with the crust burning. They were all baked in stoneware pie pans made by Pampered Chef and Emile Henry. I forgot to spray the pans, but only had minor problems with the crust sticking.
    I'm sorry you had trouble with this recipe. We'd love to help you troubleshoot this or any recipe at the Baker's Hotline: 855-371-2253. Barb@KAF
  • star rating 11/23/2014
  • Ginger from Fleming Island, FL
  • I am on a mission to try gluten-free recipes that taste good and are easy or at least not difficult to make. This one definitely qualifies. We had a church event coming up that I needed to make some pies and I wanted to make some gluten free pumpkin and pecan pies. My husband thought this crust was better than any wheat crust I ever had. I took 2 pumpkin and 1 pecan pie to church tonight. They were a hit! I used apple cider vinegar in mine. I did not use the Instant ClearJel. It was not needed. Actually a double recipe covered making three single crust 9" pies for me--barely. It has a tendency to come apart, but I just used a little water on my fingers to help put it back together as I was rolling it. It does take a while to make because of the time the dough has to be in the refrigerator and then rest after you take it out, but it is definitely worth it!
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