Extra Flaky Gluten Free Pie Crust Recipe

This extra flaky gluten free pie crust gives you the buttery layers and crisp bite of a traditional crust without the gluten. I’ve tested this version multiple times — from apple galettes to savory quiches — and it reliably rolls, bakes, and stays tender. My kitchen trial-and-error taught me small technique tweaks that make a big difference in texture.

Why Make This Recipe

• It delivers the classic flaky, buttery texture most gluten-free crusts miss.
• It’s versatile for sweet pies, savory tarts, and hand pies.
• It’s freezer-friendly, so you can make crusts ahead for busy holiday baking.
• It uses pantry-friendly flours and a simple method that works for everyday cooks.
• Personal insight: I love this recipe because a quick chill and good lamination (little layers of butter) consistently gives a crisp edge without crumbling apart.

Recipe Overview

• Prep time: 25 minutes (plus 1 hour chilling)
• Cook time: 35–45 minutes (varies by filling and blind-bake)
• Total time: About 1 hour 30 minutes including chilling
• Servings: One 9-inch double crust or two single 9-inch pie shells
• Difficulty: Medium — technique matters more than ingredient list
• Method: Cold butter cut into a gluten-free flour blend, brief pulse in a food processor or hand cutting, chill, roll between parchment, blind-bake at 375°F as needed

If you want broader gluten-free baking basics while stocking your pantry, see my roundup of gluten-free bread recipes for tips on flours and binders.

My Experience Making This Recipe

On the first trial the dough was crumbly and hard to roll; I adjusted the hydration and added a short rest in the fridge. After several tests I settled on a small amount of vodka (or extra water) and a brief laminating step that produced dependable layers. The result now is consistently flaky and easy to handle.

How to Make Extra Flaky Gluten Free Pie Crust Recipe

Start by combining a gluten-free flour blend (about 2 cups), 1 tsp salt, and 1 tbsp sugar in a bowl or food processor. Cut in very cold unsalted butter (10 tbsp, cubed) until pea-sized flakes remain; a few larger butter pieces help create layers. Add 3–4 tbsp ice water plus 1 tbsp vodka (optional) just until dough holds when pressed. Chill 45–60 minutes, then roll between parchment to 1/8–1/4 inch thick. For extra flakiness, fold the dough like a letter once, chill 10 minutes, then gently roll again to create laminated layers. Blind-bake at 375°F (190°C) with pie weights for 18–22 minutes when needed, or dock and fill for a filled pie and bake according to filling instructions.

Expert Tips for Success

• Keep everything cold: chill your flour, butter, and even your mixing bowl if possible to prevent butter from melting.
• Use a mix of starches and brown/white rice or oat flour in your gluten-free blend for better structure and flavor — a 70/30 ratio of blend to starch often works well.
• Briefly pulse in a food processor for even distribution, but don’t overwork; stop when pea-sized butter pieces remain.
• Add 1 tablespoon vodka or an extra ice tablespoon of water to improve rollability — the alcohol helps make the crust tender without activating gluten.
• Roll between two pieces of parchment to avoid extra flour and keep the crust from sticking; transfer to the pan by lifting the top parchment.

How to Serve Extra Flaky Gluten Free Pie Crust Recipe

• For fruit pies, fill with thickened fruit like apple or berry and top with a lattice to showcase the flaky layers.
• Use as a base for savory quiches — prebake (blind-bake) and fill with custard and roasted vegetables.
• Cut into rounds and bake for mini hand pies with sweet or savory fillings for parties.
• Garnish edges with a light egg wash (1 egg beaten with 1 tbsp water) and coarse sugar for sweet pies or a sprinkle of flaky sea salt for savory tarts.

Storage and Reheating Guide

• Refrigerate baked pies tightly covered for 3–4 days in an airtight container to preserve crispness.
• Freeze unbaked rolled dough (in a disk or already fitted into a pie plate) for up to 2 months; wrap in plastic and foil. Thaw in the refrigerator overnight before baking.
• To re-crisp a slightly soggy baked crust, bake at 350°F (175°C) for 8–10 minutes until warmed through and crisp; for filled pies, tent with foil so the filling doesn’t over-brown.
• For best results, freeze blind-baked shells on a sheet, then store in freezer bags; reheat at 375°F (190°C) 8–12 minutes before filling.

Recipe Variations

• Dairy-free: Replace butter with a high-quality vegan butter (keep it cold) or a 50/50 mix of coconut oil (solid) and vegan butter for flavor.
• Whole-grain gluten-free: Substitute 1/3 cup of the white flour blend for sorghum or buckwheat for nuttiness; increase water by 1 tbsp to keep dough pliable.
• No-starch option: Use a blend of fine almond flour with tapioca starch (60/40) for a tender, nut-forward crust — expect a slightly more delicate texture.
• Savory herb crust: Add 1–2 tbsp finely chopped fresh herbs (thyme, rosemary) and 1/2 tsp black pepper to the dry mix for quiches and savory tarts.

Nutritional Highlights

• Lower in refined wheat gluten, suitable for people with celiac disease or gluten sensitivity when using certified gluten-free flours.
• Using all-butter provides richer flavor but increases saturated fat — consider portion control and occasional use.
• Allergen note: Contains dairy (butter) unless using a dairy-free substitute; may contain nuts if almond flour is used. Serve reasonable slice sizes (1/8 of 9-inch pie) to manage calories and fat.

Troubleshooting Common Issues

• Dough too crumbly and won’t come together: Add 1 teaspoon of ice water at a time and briefly press to check; avoid overworking. Chilling also helps hydrate flours.
• Crust shrinks during baking: Don’t stretch the dough when fitting into the pan; let excess hang over and trim. Chill the shaped crust for 15–30 minutes before baking to relax the dough.
• Soggy bottom crust with wet fillings: Blind-bake (par-bake) the crust for 12–15 minutes, brush lightly with beaten egg, then fill and finish baking to protect the bottom.

Frequently Asked Questions

Q1: Can I substitute a store-bought gluten-free flour blend?
A1: Yes — choose a blend that contains a balance of rice or sorghum flour plus a starch like tapioca or potato starch. Blends with xanthan or guar gum are helpful for structure; if your blend lacks gums, add 1/2 tsp xanthan gum for a 9-inch crust.

Q2: Why is my gluten-free crust gritty?
A2: Grittiness can come from coarser flours or insufficient fat distribution. Use a finer-milled flour or pulse more in the food processor until pea-sized butter pieces are dispersed, and consider a blend that includes a softer flour like oat or sorghum.

Q3: Do I need pie weights for blind-baking?
A3: Yes — pie weights or dried beans keep the crust from puffing and shrinking. If you don’t have weights, double up parchment and fill with rice or sugar to weigh the base down.

Q4: Can I make this dough in advance?
A4: Absolutely. Dough can be wrapped and refrigerated for up to 48 hours or frozen for up to 2 months. Thaw overnight in the fridge and rest 15 minutes before rolling to make handling easy.

Conclusion

For additional tested approaches and variations you can compare with, try this Flaky Gluten Free Pie Crust Recipe (Rolls Out Easily) that focuses on rollability. If you want an all-butter take with a strong flaky profile, see this Extra Flaky All-Butter Gluten Free Pie Crust – The Loopy Whisk. For a quick and easy option that’s well-tested, check the BEST Gluten Free Pie Crust Recipe (Quick & Easy!) | From Scratch. If you prefer whole-grain textures, this Tender & Flaky Gluten-Free Pie Crust • The Bojon Gourmet offers great notes. For a highly praised, super flaky take, read The Best Gluten-Free Pie Crust Ever (Super Flaky) | GFP.

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