As long as you have good gluten-free flour on hand, making a tasty gluten-free pie crust shell is not all that difficult. This recipe uses just three simple ingredients—shortening or butter, gluten-free flour, and cold water—for a blue-ribbon-worthy pie crust shell. You'll notice it doesn't call for any sugar, so this is a good gluten-free pie crust recipe to use with savory pies, as well as sweet pies that don't need a sweet crust. Perfect for novice bakers, this crust recipe doesn't call for rolling out the dough; simply press in the pan using a spoon or your hands.
If you need this recipe to be vegan as well as gluten free, just be sure to use vegetable shortening instead of butter. Butter will make your gluten-free pie crust a bit flakier and add flavor, but as long as your pie filling is absolutely delicious, it won't make too much of a difference if you use shortening.
Click Play to See This Gluten-Free Pie Crust Come Together
- 1/2 cup vegetable shortening or cold butter
- 1 1/2 cups white rice flour (or other gluten-free flour)
- 1/4 cup water (cold)
Gather the ingredients.
Heat the oven to 400 F. Have an 8-inch pie pan at the ready.
In a medium bowl, cut the shortening or butter into the rice flour or other gluten-free flour until crumbly.
Add the cold water and use your hands to work the dough until soft. The mixture will be crumbly at first but will slowly come together. Do not overmix.
Form the dough into a single ball.
Place the dough in an 8-inch pie pan and press it into the bottom and sides. You can use the back of a spoon, a fork, or even your fingers.
Use a fork to prick the bottom of the crust a few times. This allows steam to escape as needed and helps to ensure that your pie will bake evenly and smoothly.
Place your prepared pie crust in the heated oven and bake for 12 to 15 minutes, or until the edges of the pie crust are golden brown.
Remove from the oven and allow the crust to cool completely on a wire rack before adding pie filling.
How to Use With a Baked Filling
- Brands of shortening such as Crisco are considered to be gluten free, but it is important to read labels well to be confident there is no cross-contamination.
- If you find that the dough is too crumbly, add a little more water, about a teaspoon at a time, and mix until it comes together. You can also cover and place it in the refrigerator for 30 minutes to allow the flour to absorb the water. Then, proceed with pressing into the pie pan.