A great pie starts with a great crust, and this Gluten-Free Shortcrust Pie Crust Recipe delivers the flaky, buttery texture every baker wants. Whether you are making a classic fruit pie, a rich custard pie, a savory quiche, or a holiday dessert, these two gluten-free pie crust options provide reliable results every time.
The first option uses a blend of tapioca starch, cornstarch, brown rice flour, and oat flour to create an exceptionally tender and flaky crust. The second option features a simple gluten-free all-purpose flour crust that comes together quickly and works beautifully for both sweet and savory recipes. Both options are easy to handle and can be made ahead of time, making them perfect for busy bakers.
Prep Time
1 hour 20 minutes
Yield
One double-crust 9-inch pie or two single-crust pies
Option 1: Traditional Gluten-Free Shortcrust Pie Crust
¾ cup plus 2 tablespoons tapioca starch, plus extra for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
2 sticks salted butter, cold and diced
3 large eggs
Egg Wash
1 large egg
1 tablespoon water
Option 2: Easy Gluten-Free All-Purpose Pie Crust
1¼ cups gluten-free all-purpose flour
1 tablespoon granulated sugar
½ teaspoon xanthan gum
½ teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 large egg
2 teaspoons lemon juice or vinegar
2 teaspoons cornstarch
Egg-Free Alternative
4 tablespoons cold water in place of the egg and lemon juice or vinegar
Additional cold water as needed
Option 1: Traditional Gluten-Free Shortcrust Pie Crust
Prepare the Pie Pan
Lightly grease a 9-inch pie pan and set aside.
Combine the Dry Ingredients
In a food processor or stand mixer fitted with the blade attachment, combine the tapioca starch, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum. Pulse until evenly mixed.
Cut in the Butter
Add the cold diced butter and pulse until the mixture resembles coarse crumbs with small pea-sized pieces of butter throughout.
Add the Eggs
Add the eggs and pulse just until the dough begins to come together. Avoid overmixing to maintain a tender texture.
Form the Dough
Transfer the dough to a lightly dusted surface and gently knead until it forms a cohesive dough.
Divide the dough into two equal portions and shape each into a flat disk.
Chill the Dough
Wrap each disk tightly and refrigerate for at least 1 hour or up to overnight.
Roll Out the Dough
Allow the dough to sit at room temperature for 10 to 15 minutes before rolling.
Place one disk between sheets of parchment paper and roll into a 14-inch circle.
Transfer the Crust
Carefully transfer the dough to the prepared pie pan.
Lift the edges and allow the dough to settle naturally into the pan without stretching.
Trim and Crimp
Trim the edges, leaving about a 1-inch overhang.
Fold the excess dough underneath itself and crimp as desired.
Fill and Bake
Add your desired pie filling and bake according to your recipe directions.
For a double-crust pie, roll out the second disk and place it over the filling before sealing the edges.
Make the Egg Wash
Whisk together the egg and water until smooth.
Brush the top crust with the egg wash before baking for a golden, glossy finish.
Option 2: Easy Gluten-Free All-Purpose Pie Crust
Prepare the Pie Pan
Lightly grease a 9-inch pie pan and set aside.
Mix the Dry Ingredients
In a large bowl, whisk together the gluten-free all-purpose flour, sugar, xanthan gum, salt, and cornstarch.
Cut in the Butter
Work the cold butter into the flour mixture using a pastry cutter, fork, or fingertips until crumbly with pea-sized pieces remaining.
Combine the Wet Ingredients
In a small bowl, whisk together the egg and lemon juice or vinegar until frothy.
Form the Dough
Add the wet ingredients to the flour mixture and stir until a dough forms.
If needed, add 1 to 3 tablespoons cold water until the dough holds together.
For an egg-free gluten-free pie crust, replace the egg and lemon juice with 4 tablespoons cold water and add more water if necessary.
Chill the Dough
Shape the dough into a disk, wrap tightly, and refrigerate for at least 1 hour or overnight.
Roll Out the Dough
Allow the dough to rest at room temperature for 10 to 15 minutes.
Roll between sheets of parchment paper until large enough to fit the pie pan.
Transfer the Crust
Invert the dough into the prepared pie pan and gently press into place.
Finish the Edges
Trim excess dough and crimp the edges as desired.
Fill and Bake
Fill with your favorite pie filling and bake according to your recipe instructions.
For the best gluten-free pie crust, keep all ingredients cold from start to finish. Cold butter creates steam during baking, resulting in flaky layers.
Using parchment paper makes rolling and transferring gluten-free dough much easier and prevents sticking.
If the crust cracks while transferring, simply press the dough back together with your fingertips.
This flaky gluten-free pie crust is ideal for apple pie, pumpkin pie, pecan pie, berry pie, quiche, pot pie, and tart recipes.
The traditional gluten-free shortcrust option creates a rich, buttery crust with exceptional texture, while the all-purpose flour version offers convenience and versatility.
Both doughs can be refrigerated for up to 2 days before baking or frozen for up to 3 months.
