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Gluten Free Pie Crust Recipe

Delicious gluten free pie is possible again with this Easy Gluten Free Pie Crust Recipe. Simple ingredients, no fuss crusts are a must!

To make this easy gluten free pie crust recipe you’ll need some all-purpose GF flour, salt, sugar, unsalted butter, shortening, and ice water. You’ll never go back to buying store-bought gluten free crusts again once you learn how to make your own!

Gluten Free Pie Crust

Pie Crust

A simple, easy to make gluten free pie crust that will work great with many different pie recipes.
5 from 10 votes
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes


  • 2 ½ cups all purpose gluten free flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ cup unsalted butter cold & cubed
  • ½ cup vegetable shortening cold & cubed
  • ½ cup ice water


  • In a large mixing bowl, sift the flour, add sugar, and salt until well combined.
  • Add the cold cubed butter and cold vegetable shortening.
  • Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs
  • Slowly drizzle in one tablespoon of ice water at a time and gently mix it in until the dough starts to come together. 
  • Turn the dough out onto a lightly floured surface and pack it into a ball.
  • Cut the dough in half and flatten it into two discs.
  • Cover each one tightly with plastic wrap and refrigerate for at least one hour.

Baking Pie Crust

  • Roll the dough out to 12 inches in diameter, transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough, and decorate the edges.
  • Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights
  • Bake with the pie weights at 400°F (190°C) for 15 minutes.
  • Remove from the oven, remove the parchment paper (or foil) and the pie weights. 
  • Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven.
  • For a partially baked pie crust: Return the crust to the oven and bake for another 5 minutes or until the bottom of the crust looks dry.
  • For a fully baked pie crust: Return to the oven and bake for 15-20 minutes or until golden brown and cooked through.

Recipe Tips & Notes

Prepare ahead of time: Pie crust may be prepared, wrapped tightly, and refrigerated for up to 3 days. If it’s too cold to roll out, allow it to sit at room temperature for 10 to 15 minutes.
Freeze dough: Wrap the dough tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
You may replace the shortening in this pie crust with another 1/2 cup (115 g) of butter.
If using salted butter, reduce the salt to 3/4 teaspoon.

You’ll absolutely love this gluten free pie recipe because it’s super flaky, ridiculously easy to make ahead of time, uses simple pantry staples you likely have on hand and tastes better than anything that you can buy at the store.

Making your own pies should never be intimidating. This tutorial on how to make your own homemade gluten free crust makes it easy! We’ve tried this with both sweet and savoury pie dishes, always with great success every time.

Searching for an all-purpose gluten free flour? Find a great selection of APGFF options online including Cup4Cup, Bob’s Red Mill and more. The all-purpose flour you choose will play a big roll in the flavour of your crusts, so take the time to find something you love.

Don’t forget to try this recipe with our Gluten Free Chicken Pot Pie or our delicious Gluten Free Pumpkin Pie Recipe!

Share Your Recipe Reviews!

Share your recipe feedback and reviews with us with a personal rating & review below! 

12 Responses

  1. What’s a substitute for evap milk?
    When do you add the pumpkin filling to the crust? Half baked, no bake?

    1. Hi Sandy,

      The best substitutes for evaporated milk are regular milk, non-dairy milk, half and half, heavy cream, and powdered milk. All of these ingredients can be used when a recipe calls for evaporated milk. You can almost use any kind of milk instead of evaporated milk with a little tweaking.

      When using a frozen pie shell, we half baked. When using a fresh pie shell, no baked. Both worked great.

  2. 5 stars
    I’ve made this several times. It comes out perfect every time. The first few times I used it to make pecan tarts. Tonight I used it to make sausage rolls and OMG, they were so good. I’m obsessed with this crust, it’s buttery, flakey and delicious.

  3. 5 stars
    This really is a foolproof recipe. Try hard as I might, it was impossible to overwork, which usually happens with the strips on a lattice top pie. The final product was light, tender, and flaky with just the right amount of crispness. This is now my go to for all pie crust needs.

  4. 5 stars
    This was the most delicious pie crust I’ve ever made. Used it for a chicken pot pie and this will be my go to recipe from now on. Thanks!

  5. 5 stars
    OMG, I have searched for years and finally found a pie crust that worked the first time and everytime. I really mean it! I have made at least 50 pies with minor success and mostly complete failures. I’ m happy enough to leave a comment which I have never done before. Thanks sooo much! James

  6. 5 stars
    Pot pies are without a doubt top of my list of favorite foods. Decided to make my first one today. Needed a pie crust recipe and came across yours. I was expecting less than perfect results for sure. Followed your instructions, crossed my fingers and hoped it was at least edible. It turned out amazing! Crispy, buttery, flakey, layered goodness!

  7. 5 stars
    Used this gluten free pie crust for pumpkin pie this Christmas. It was flaky & no complaints from the entire table. Thank you!

5 from 10 votes

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