Name: Gluten Free Pie Crust
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 2 1/2 cups gluten free all purpose baking flour; 1 cup cold butter; 1 tablespoon sugar (omit for savory pies/quiches ); 1/2 teaspoon salt; 3 tablespoons cold vodka (see notes)

This is the easiest and best gluten free pie crust around. This foolproof recipe can be used for sweet or savory pies and is ready in just 20 minutes! It’s made with simple, every day ingredients.

Gluten free pie crust on a marble backdrop.

Pie crusts can be intimidating, and coming up with the best flaky gluten free pie crust was no easy task! This recipe went through a few trial runs until we finally(!) landed on the perfect recipe.

This pie crust is crispy and flaky, so easy to make (it literally takes 10 minutes) and is made with simple ingredients and perfect for any skill level.

You can use this recipe for all sorts of pies, whether savory or sweet! Pumpkin pie and apple are my personal favorites, but you can also do a gluten free blueberry pie, quiches, pecan, whatever you like!

Tips before we get started!

This recipe makes a top and bottom pie crust, so if you are making a pie that only needs the bottom, just divide the recipe in half!

How to make gluten free pie crust

Add the flour, sugar and salt to a food processor. Pulse a couple times to combine.

Add in the cubed butter and combine until the dough looks like wet sand and there are no more large chunks of butter.

Next, add in the vodka and combine until a smooth dough forms. Divide into two discs. Each of mine were about 300 grams.

Transfer to a piece of plastic wrap and wrap tightly. Place in the fridge for 30 minutes. Once the dough is ready, add to a large piece of floured parchment paper on a flat surface.

Grab a floured rolling pin and roll the dough out into a roughly 12 inch circle. Try to get it as even as possible and just press the edges together if they’re cracking.

Now for the part that always makes people nervous! Pick up the piece of parchment paper with the dough and quickly flip it onto the pie plate.

Don’t second guess yourself, you want to act quickly so the dough doesn’t fold in half. The edges might fall off or get messed up, don’t worry, we’ll fix that in a second! Peel off the piece of parchment paper. Carefully press the dough into the bottom corners of the plate. Careful not to tear the dough, but you can easily repair it if you do.

Use a knife to trim the excess dough around the edges and use the excess to make any patches, fill in the sides as needed etc. Use a fork to poke a few holes in the bottom of the crust.

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Now you can decorate the edge any way you like! Use a fork to make indents or use your knuckle and thumb/index finger on the opposite hand to make intends along the edge.

How to bake

Now for baking, if you are making a no-bake pie, you’ll bake the crust for 25-30 minutes at 350 Fahrenheit or until golden brown.

For baked pies like pumpkin, apple, pecan etc. bake the pie for just 5-10 minutes. 5 minutes for pies that require a long bake time of about an hour, or 10 minutes for pies with a bake time of 30-45 minutes. Let cool for about 10 minutes, then add your filling per your pie recipe instructions.

How do I prevent the crust from getting soggy?

While getting your temperatures and ingredients right helps solve other texture issues, par-baking your crust for just five to ten minutes helps avoid a soggy gluten free pie crust.

You only want to parbake for a few minutes, otherwise it can over-bake when the filling is added. The bottom of the crust should not be browned, this happens when finish baking with the filling.

Gluten free pie crust in a white pie plate.

Can I make it in advance and freeze it?

Yes! This gluten free pie crust can be made about 3 days in advance. However, you want to stop once the dough is made, then just roll it out and bake it when you’re ready to use it!

Just wrap it tightly in plastic wrap and store it in the fridge. Let it sit at room temperature for about 30 minutes before rolling. You are also welcome to freeze it. Just wrap it tightly in plastic wrap and thaw in the fridge overnight before rolling.

Can I make it vegan or dairy free?

Since there are no animal products other than butter in this recipe, it is fairly simple to make it vegan/dairy free. You can swap the butter for either a vegan butter (just make sure it is properly chilled) or a butter flavored non-hydrogenated vegetable shortening.

Final gluten free pie crust in a white plate.

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5 from 2 votes

Gluten Free Pie Crust

by: claire cary

This is the easiest and BEST gluten free pie crust around. This foolproof recipe can be used for sweet or savory pies and is ready in just 20 minutes! It’s made with simple, every day ingredients.

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Prep: 10

Cook: 10

Chill Time 30

Total: 50

Ingredients

▢ 2 ½ cups gluten free all purpose baking flour
▢ 1 cup cold butter
▢ 1 tablespoon sugar omit for savory pies/quiches
▢ ½ teaspoon salt
▢ 3 tablespoons cold vodka see notes

US Customary – Metric

Instructions

Add the flour, sugar and salt to a food processor. Be sure to spoon and level the flour, don’t scoop to measure. Pulse a couple times to combine.
Add in the cubed butter and combine until the dough looks like wet sand and there are no more large chunks of butter.
Next, add in the vodka and combine until a smooth dough forms. Add 1-2 more teaspoons of vodka as needed if it seems at all dry.
Divide into two discs. Each of mine were about 300 grams.
Transfer to a piece of plastic wrap and wrap tightly. Place in the fridge for 30 minutes.
Once the dough is ready, add one disc at a time to a large piece of floured parchment paper on a flat surface.
Grab a floured rolling pin and roll the dough out into a roughly 12 inch circle. Try to get it as even as possible and just press the edges together if they’re cracking.
Now for the part that always makes people nervous! Get your 9 inch pie plate ready, pick up the piece of parchment paper with the dough and quickly flip it onto the pie plate. Don’t second guess yourself, you want to act quickly so the dough doesn’t fold in half. The edges might fall off or get messed up, don’t worry, we’ll fix that in a second!
Peel off the piece of parchment paper. Carefully press the dough into the bottom corners of the plate, without tearing the dough.
Use a knife to trim the excess dough around the edges and use the excess to make any patches, fill in the sides as needed etc. Use a fork to poke a few holes in the bottom of the crust.
Now you can decorate the edge any way you like, use a fork to make indents or use your knuckle and thumb/index finger on the opposite hand to make intends along the edge.
Now for baking, if you are making a no-bake pie, you’ll bake the crust for 25-30 minutes at 350 Fahrenheit or until golden. For baked pies like pumpkin, apple, pecan etc. bake the pie for just 5-10 minutes for pies that require a long bake time of about an hour (or more), or 10 minutes for pies with a bake time of 30-45 minutes.
Let cool for about 10 minutes, then add your filling per your pie recipe instructions and top with the second pie crust as needed.

Notes

Vodka’s high alcohol content causes it to evaporate off quickly in the oven, which will leave you with a perfectly flaky pie crust. You can, however, sub for ice cold water if you prefer.