Gluten Free Pie Crust Recipe

Gluten Free Pie Crust Recipe

There’s a few dishes I make that call for a ‘real’ old fashioned pie crust… a light & flakey, delicious pie crust for both sweet & savory dishes. Two of which are my Chicken Pot Pie Recipe and my Dairy Free, Soy Free Pumpkin Pie Recipe.

I’ve tried several recipes for gluten free pie crusts and a couple of store bought ones – But, honestly, they were just awful & expensive!  After multiple attempts, I finally got it right – and best of all, it’s both Gluten AND Dairy free!

It rolls out smooth, can be cut into fancy decorations, bakes up perfectly, and tastes really good!  Plus, you can easily adapt this for desserts or main dishes.

If you’re looking for a Gluten Free AND Vegan Pie Crust Recipe, click here for that one.

Feel free to post any questions or comments you may have & don’t forget to subscribe here and at YouTube so you’ll know when I have a new video up.

The special tools & ingredients featured in this recipe are:

Gluten Free Pie Crust Recipe

Vitamix - The Best Kitchen Tool I Own!

Gluten Free Pie Crust Recipe
Prep time
Total time
Gluten & Dairy Free Pie Crust - Sweet or Savory This recipe makes 2 Bottom Pie Crusts or 1 Set (top & bottom) Pie Crusts.
Recipe type: Baked Goods
Cuisine: Gluten Free
Serves: 2 Bottom Crusts or 1 Set
  • 2 cups of Erika's All Purpose Gluten Free Flour (or you can use King Arthur's Brand)
  • ½ cup Palm Shortening, Coconut Oil, or Real Butter
  • 1 egg
  • ⅔ cup water (approx. depending on consistency - add a little at a time - not too wet, not too dry.)
  • ½ tsp salt (or season to taste)
  • 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)
  1. Mix together Gluten Free Flour along with optional Salt & Sugar.
  2. Add in Shortening (or butter), and mix until crumbly.
  3. Add in Egg and mix until well incorporated - mixture will still be crumbly.
  4. Add Water by stirring in 1 TBSP at a time until dough holds together for rolling - better a little moist, then too dry.
  5. Cut Mixture in Half and roll into 2 balls (one for each crust or topping).
  6. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
  7. Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
  8. Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin... carefully peeling back the paper as you press it into the pan. Don't worry if it breaks apart a little, you can always press it together and it will look great!
  9. Crimp edges of crust to make a decorative edge... or top with an additional crust layer after adding your pie filling.
  10. Pierce bottom slightly with fork (and slit top layer with knife to vent).
  11. Fill with My Chicken Pot Pie Mixture or Dairy Free Pumpkin Pie Filling Recipe or your favorite recipe and bake.
  12. Follow the pie recipe you are using for bake time and temperature.
  1. Pre-Bake for approx. 15 minutes at 425 degrees if you need a pre-baked pie crust for your recipe.
  2. Or, you may par-bake the crust for 5-7 minutes to firm up the crust prior to adding your filling
  3. To prevent the crust from shrinking, add dry beans or pie weights during baking time.

Mix Gluten Free Flour with Shortening or Oil

Add Egg to Mixture

Add Water and Mix until Dough sticks together in a ball

Divide Dough & Flour Surface Well

Shape dough into round, smooth disk.

Place dough between 2 layers of parchment and roll out.

Roll crust to fit pie dish.

Invert pie dish and slip hand under parchment paper.

Flip over and gently remove paper, smoothing over cracks.

Shape, Fill & Enjoy your Gluten Free Crust!


  1. Katie says

    Thank you sooo much for this recipe! It felt like I tried a million different things that never worked, and this one was amazing!

    • Teresa Kelley says

      Hello Erika!
      Thank you for this delicious pie crust recipe! Chicken Pot Pie is one of my husband’s favorites and I made one yesterday using your recipe. It was a hit. He and my son are still taking about it and the whole pie was gone in one day! The crust was so easy to make I made a second one to put in the freezer for later. Thank you again for blessing all of us and sharing your ideas!

  2. Leslie says

    Do you think coconut oil would work in place of the palm shortening? That’s the one ingredient I don’t have on hand!

    • says

      Hi Leslie! Good question… I’m not sure if coconut oil will work as a replacement for the palm shortening. I may have to experiment with this. If you try it, let me know how it goes! =) Thanks & God Bless! ~Erika

    • Leslie says

      The coconut oil worked beautifully!! I chilled it a little first and it turned out really flaky. Thanks so much for this recipe!

  3. cjb says

    We really appreciate you posting all of these gluten free recipes! So yummy…finally not too sticky or crumbly! :) Thank you!!!

    • says

      Thank you for the sweet comment! Gluten free baking can be so temperamental… Once I’m sure a recipe works and tastes good, I’m so excited about it, that I can’t help but share! =) Enjoy & God Bless! ~Erika

  4. Annnette says

    My daughter is wheat and dairy intolerant, and I am trying to make a favorite cranberry walnut tart for her and her family for T-Day. Do you think Crisco would work in place of the shortening you suggested as I can’t find that in my area. Would margarine work as another alternative? Love your website!!

    • Leslie says

      Annette, I used this recipe with coconut oil in place of the shortening and it turned out perfectly!

    • says

      Thanks Leslie for sharing the tip about substituting Coconut Oil… Glad to know it worked well. It’s another one of my favorite ingredients! =) ~ Erika

  5. Annette says

    Leslie: Thank you for your comment. How much coconut oil did you use? Was it a half cup as in the original recipe?

  6. Maria says

    Hi, Erika!! Thanks a lot for making this recipe available!! I can’t wait to try it..:) I am planning make gluten-free pumpkin pie for Thanksgiving. I have a question: can I make the crust ahead of time? Should I pre-bake it before freezing it? Or should I just freeze it (or refrigerate it) raw?

    • says

      Hi Maria!

      I have frozen the raw crust before without any issues… and it keeps for a week or so in the freezer if it’s wrapped well. But, you can always par-bake or fully bake it it with pie weights (to avoid shrinkage), if you need it for another type of recipe that you won’t be baking (like a chocolate cream pie or a lemon meringue).

      Hope that helps!

      Thanks & God Bless!
      ~ Erika

  7. Melanie says

    Hi Erika, I made this crust last night and it ended up turning out really hard! Do you know what I could have done to prevent this? I used coconut oil in place of shortening and used my egg replacer. I may have left it in the oven a tad longer than I should have I am thinking – would this contribute to that?

    But would it have helped if I had refrigerated the dough for a bit before hand as well as the coconut oil or perhaps covered it with foil while cooking? :)

    • says

      Hi Melanie!

      I don’t know why the crust came out hard… but it may have been from overcooking or ‘frying’ from the coconut oil. Did you pre-cook the shell by itself, or did you have ingredients in it at the time (like pie filling)? The crust can crack easily while raw if there’s not enough moisture, but even so, it can be pressed back into shape very easily. Perhaps it was the egg substitute?

      I hope you’ll attempt it again… if you do, let me know how it goes! =)

      God Bless!
      ~ Erika

  8. Melanie says

    Another thing actually as well it seemed to break really easily while trying to put it in my pie pan, I had to patch it quite a bit. First time gluten-free crust maker here! Thanks for posting the recipe.

  9. Lakesidemamma says

    This recipe is delicious! I made rhubarb pie using your pie crust recipe last night and everyone raved! I actually tried it out on non-celiac family members and they had no idea it was gluten-free (I still haven’t told them :) ) and they just LOVED it! Those who actually do have celiac in my family can finally have pie again! So glad I discovered your site! Oh, and I’ve also been using your flour mix to make muffins….banana, apple, pumpkin….and they’ve all turned out amazing! You have made gluten-free baking stress-free! Thank you so much!

  10. Maria says

    Hi Erika, do you recommend prebaking the crust a bit before adding the filling for a chicken pot pie? I’m afraid that if I bake it raw all at once, the bottom won’t be nice and crispy. Thanks!

  11. nicole says

    might be a silly question. I want to bake an apple pie with this crust. Can I make the crust, throw the filling in with another crust on top and bake it like a normal Apple pie?

  12. Shawn McCoy says

    Thank you a million times for your gluten free pie crust recipe! We just made our first gluten and dairy free pumpkin pies (trial run before Thanksgiving) and no one could tell the difference from the original! The crust is flaky, but still holds together – and it’s delicious! Can’t wait to serve this to the family at Thanksgiving and see their faces when we finally tell them it’s gluten free – some are convinced that everything gluten free is gross and disgusting. Since my daughter has very severe celiac disease, it’s crucial that everything be gluten free. I’m so grateful, and looking forward to trying more of your recipes!

  13. Jan says

    hi Erika!
    I am a new viewer of your website. My son is gluten free and dairy free. I’m wanting to make him a homemade pie that he can eat. I am going to try your pie crust recipe. I have a question… Is there anything besides butter that I can substitute for the Palm shortening? Thanks for your time. May God bless you!

    • says

      Hi Jan… Welcome! =)

      Yes, many people have had great success using Coconut Oil in place of the palm shortening, but you can also use Crisco or other shortening. Hope that helps!

      God Bless!

  14. Glenn Pate says

    Do you have to use an egg in the pie crust? I’ve always done short crusts with just the butter or other fat and flour and salt. Feels a little weird putting an egg in the crust.

    Glenn P.

    • says

      Hi Kevin,

      Nice catch! =) But, I didn’t list a specific bake time or temp since most pie recipes have their own set of instructions which I recommend following.

      Thank & God Bless!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>