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Gluten-Free Pie Crust | GFF Magazine

Skill It: Perfect Gluten-Free Pie Crust

The biggest dilemma gluten-free folks face is finding suitable substitutions for classic pastry recipes like pie crust. Thanks to GFF Magazine's recipe for a viable, ultraflaky dough, we don't have to worry.

Triple-threat food stylist, recipe developer, and allergen-free cooking instructor Jeffrey Larsen shows how to make the ultimate GF pie crust—with vegan variations. (Just replace the butter with an equal amount of Earth Balance Vegan Buttery Sticks, and replace the sour cream with 2 tablespoons cold water.) Put this recipe in your back pocket and pull it out again and again for quiches and pies. FYI, this dough doesn't need to rest in the refrigerator before use. But you can wrap it in plastic and refrigerate it for a night or freeze it for a month or more; just bring it back to room temperature before you roll it.

More stories from GFF Magazine:
The Best Gluten-Free Sandwich Breads
Pumpkin Muffins You Won't Believe Are Gluten Free
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Gluten-Free Pie Crust

From GFF Magazine

Gluten-Free Pie Crust | GFF Magazine


  1. 1/2 cup brown rice flour, plus more for rolling the dough
    1/3 cup tapioca starch
    1/3 cup potato starch (not potato flour)
    1/4 cup sweet rice flour
    1 tablespoon sugar
    1 teaspoon xanthan gum
    1/2 teaspoon kosher salt
    1/2 cup (4 ounces/1 stick) cold, unsalted butter, diced
    1 1/2 tablespoons sour cream or 2 tablespoons ice water (for vegan)
    1 1/2 tablespoons rice vinegar


  1. In a medium bowl or food processor, mix together the 1/2 cup brown rice flour, the tapioca starch, potato starch, sweet rice flour, sugar, xanthan gum, and salt. Cut in the butter with a pastry blender or a fork until it forms pea-size pieces. Add the sour cream and rice vinegar and combine with your hands.
  2. Turn the dough out onto the counter and knead gently. If it seems dry, add 1 teaspoon of cold water at a time and knead the dough until it’s smooth.
  3. Sprinkle a sheet of parchment paper with brown rice flour. Flatten the dough into a disk on the paper. Sprinkle it with a little more brown rice flour and roll it out until the dough is 11 to 12 inches in diameter.
  4. Invert a 9-inch pie plate on top of the dough. Slip 1 hand under the parchment paper while holding the pie plate with the other hand. Carefully flip the whole thing over so the dough is on the pie plate.
  5. Carefully peel off the paper while easing the dough into the plate. Gently press the dough into the pie plate, press any cracks together, and trim the edges of the dough so they just reach the edge of the pie plate. (You can use the trimmings to patch any breaks.)
  6. To create a decorative edge, make a pattern with a spoon or fork; if the spoon sticks to the dough, dip it in GF flour before each use. Prick the crust with a fork on the bottom and partway up the sides. Use the pie crust or freeze it, wrapped well in plastic wrap, for future use.
Image Source: GGF Magazine
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