This is the Ultimate Gluten Free Pie Crust Recipe

I have spent years perfecting this gluten free pie crust recipe and no other recipe will do.  This is the only recipe I use. This crust is the perfect balance of flaky, flavorful goodness. If you always skip eating your pie crust because it’s bland, try this! It tastes delicious!

It’s great with pumpkin pie, apple pie, blueberry pie, blackberry pie, any kind of berry pies, chocolate cream pie, anything!

Delicious for mini pies and savory pot pies, as well.

I use this recipe for every pie (unless I run out of time and am forced to (*gasp*) buy store bought). It makes enough for one crust, so double the recipe if you need a top crust as well (double to have enough for mini pies).

Best Gluten Free Pie Crust Ever

Ingredients

• 1.5 cups gluten free flour. I use Premium Gold Gluten Free All Purpose Flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/6 cup COLD vegetable shortening – I use Crisco, just as my grandmother did.  (1/6 cup = 2 tablespoons + 2 teaspoons)
• 1/3 cup COLD butter
• 1/4 cup cold water

Directions

1. Mix  flower, sugar, and shortening first. Then add butter.
2. Add a little bit of water at a time, just enough to moisten the dough so it holds together.
   Chill (optional)
3. Roll out between two pieces of wax paper.
4. Put in a greased pie pan, shape and pinch edges to nicely crimp them together all the way around.
5. Fill with your favorite pie filling, such as delicious homemade pumpkin pie filling, and bake as your specific pie recipe suggests.

My mouth is watering just thinking about this golden flaky crust I’ll get to bite into over the holidays. I am not a fan of any other pie crust since I know just how good crust can taste. I am craving a sweet cinnamon apple pie now or my favorite, pumpkin pie. I can’t wait till I get to eat some! Enjoy your holiday baking, your family, and every last bite of your pies this holiday season.

Dairy Free Option:

Substitute the butter for a vegan butter stick. I use Earth Balance Vegan Buttery Sticks.

Notes:

Rolling the crust out between wax paper is especially important for gluten free. You’ll need to be a little more gentle as it doesn’t hold together quite as well when you transfer it into the pie pan, but you can patch up any cracks or holes prior to baking. The photo of the pumpkin pie at the top of this page is a gluten free-dairy free pie crust & filling I made. It was so delicious!

For savory pies, add a little pepper into the batter before baking for a delicious pot pie crust.