Gluten Free Pie Crust

low angle shot of individual chicken pot pies in ramekins

5 from 3 votes

This gluten-free pie crust turns out flaky and light. It’s perfect for sweet or savory pies and can be made with or without dairy. I used it for my Salt-Cod Tartlets and Gluten-Free Dairy-Free Chicken Pot Pie, and I’ve used it (with the tablespoon of sugar added) for sweet pies, as well. This recipe makes enough for a double-crust 9-inch pie or individual ramekins topped with a round of crust. If I don't need that much, I make the full batch, but tuck half of it in the freezer where it will keep for months.

Course Baked Goods

Cuisine American

Keyword gluten free pie crust

Prep Time 15

Cook Time 15

Additional Time 30

Total Time 1

Servings servings

Calories 318kcal

Author Robin Donovan

Ingredients

2 ½ cups gluten-free baking flour mixture
2 tablespoons sugar only if making a sweet pie
½ teaspoon salt
1 cup cold coconut oil or unsalted butter cut into pieces (8 ounces)
2 large eggs
¼ cup plus 2 tablespoons ice water
½ teaspoon apple cider vinegar

Instructions

In a food processor, combine the flour, sugar (if using), and salt. Add the butter or Barlean’s Butter Flavored Coconut Oil and pulse until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, water, and apple cider vinegar. Add the egg mixture to the flour and butter in the food processor and pulse just until the whole thing is wet (it will still be in crumbs). Transfer the dough mixture to a piece of plastic wrap and press it into a disk shape. Wrap and refrigerate for at least 30 minutes.
Unwrap the dough disk and put it on a piece of parchment paper that has been lightly dusted with gluten-free flour blend. Dust the top of the dough with a bit of gluten-free flour blend and top with a second sheet of parchment paper. With a rolling pin, roll the pastry out.
Fit the rolled dough into a pie dish or cut it into the shape of your choice. Fill and follow the baking directions for the recipe. If you wish to par-bake the crust before filling, do so at 425ºF for about 15 minutes, until the crust is light golden brown.

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