The best, most versatile gluten free pie crust recipe there is! Use it for sweet pies, savory pies and everything in between.

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Gluten Free Pie Crust

There are a lot of gluten free pie crust recipes out there, but I felt like there was a particular type of pie crust recipe that was lacking.

There are crunchy ones and flaky ones, but there isn’t much in between it seems. I mean, there are, but none that make you want to reinvent a new pie flavor simply so you can make the crust again and again!

I set out to create and master the ‘in-between” easy gluten-free pie crust recipe! And that I did!

This tasty pie crust is flaky, yet holds together. It is firm, yet is tender.

It has the most perfect aspects of both pie crust types and beautiful blends them together into this delightful crust.

How To Make Easy Gluten Free Pie Crust

The first thing you’ll want to do is prepare your pie pan. I like to use coconut oil and grease it lightly.

In a medium bowl, combine your gluten free flour, coconut flour, sweetener, salt, xanthan gum, cinnamon, and butter slices. Cut the mix with a knife and fork (or two knives) until the butter is in small chunks and starting to combine with flour.

Then using your hands, you can work it through your fingers to work it in a little more. Pretend like you are playing with playdough, but still allow the small chunks to remain, but work the flour through a little better.

Now that the base dough is ready, you can add the egg, vanilla and olive oil. Continue mixing with either a hand beater or spatula. Either one is fine as long as you get it well mixed.

Roll into a large ball, cover tightly and refrigerate for at least 60 minutes.

Shortly before you want to remove the dough from the fridge make sure to preheat oven to 350 degrees F.

You can now press dough into the prepared pie pan so the bottom and sides are even thickness. It is not a perfect science and you can certainly use your fingers and hands to smush it around like I do!

Poke holes in the bottom of the dough before putting it in the oven.

Bake for 18-20 minutes or until lightly golden brown.

The rim around the edges will be slightly more golden than the rest and this is also when you know it is done.

Do I Need to Cool My Dough Before Baking?

If you want a flakier crust, then yes! It isn’t AS important in this recipe as we use cold butter, but our olive oil is room temperature and so we want that cooled.

How Do You Keep Gluten Free Pie Crust From Cracking?

Normally you need to make sure there is plenty of liquid and that your dough does not dry out.

You get an added bonus in this pie crust because it uses olive oil and this really help this dough not dry out.

When cooling the dough, make sure that the dough is properly covered.

Do I Need To Use Cold Butter?

Yes! I mean, you don’t HAVE to, but if you want a crust as beautiful as this one with the perfect consistency, then yes.

When you use cold butter, it creates steam as it bakes and delivers a flakier crust.

You want that in this crust! Trust me!

Other Gluten Free Desserts You Might Like

Gluten Free Blondies

Gluten Free Spice Cookies

Caramel Swirl Brownies

Gluten Free Pie Crust

Name: Gluten Free Pie Crust
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Ingredients: 1 cup Gluten Free Flour Baking Mix (I use Bob's Redmill 1 to 1); 6 tablespoons cold butter, sliced; 2 tablespoons coconut flour; 1/4 cup granular sweetener (coconut sugar, monkfruit, etc...); 1/4 teaspoon pink Himalayan sea salt; 1/8 teaspoon xanthan gum; 1/8 teaspoon cinnamon; 1 egg; 1 teaspoon vanilla; 2 tablespoons extra virgin olive oil

The best, most versatile gluten free pie crust there is! Use it for sweet pies, savory pies and everything in between.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

1 cup Gluten Free Flour Baking Mix (I use Bob's Redmill 1 to 1)
6 tablespoons cold butter, sliced
2 tablespoons coconut flour
1/4 cup granular sweetener (coconut sugar, monkfruit, etc...)
1/4 teaspoon pink Himalayan sea salt
1/8 teaspoon xanthan gum
1/8 teaspoon cinnamon
1 egg
1 teaspoon vanilla
2 tablespoons extra virgin olive oil

Instructions

Grease pie pan with oil of choice (I use coconut oil).
In a medium bowl, combine gluten free flour, coconut flour, sweetener, salt, xanthan gum, cinnamon, and butter slices. Cut with a knife and fork until in small chunks and starting to combine with flour. Then using your hands to work it in a little more.
Add egg, vanilla and olive oil. Continue mixing with either a hand beater or spatula.
Roll into large ball, cover and refrigerate for at least 60 minutes.
Preheat oven to 350 degrees F.
Press dough into pie pan so the bottom and sides are even thickness.
Poke holes in the bottom of the dough.
Bake for 18-20 minutes or until lightly golden brown.