Gluten Free Pie Crust

A Gluten Free Pie Crust filled with an egg and vegetable mixture in a glass pie dish.

Create a flaky and buttery Gluten Free Pie Crust every time. Made with Krusteaz Gluten Free All Purpose Flour this pie crust bakes up beautifully golden and perfectly tender. Whether you’re making a classic apple pie or a savory quiche this gluten free pie crust will provide a delicious foundation for your favorite fillings ensuring that everyone can enjoy a slice of homemade goodness.

20 mins
1 hr
2½ cups Krusteaz® Gluten Free All-purpose Flour
1 tsp Salt
1 tsp Sugar
1 cup Cold butter, cut Into ½" cubes
8-9 tbsp Ice cold water

Preheat oven to 350°F.


In medium bowl blend Krusteaz Gluten Free All Purpose Flour, salt and sugar. Using pastry cutter or fork, cut in butter until mixture is crumbly. Add one tablespoon water at a time, mix and add water until dough forms. Divide into two balls. Chill 10 minutes. Place each dough ball onto a sheet of plastic wrap. Place another sheet of plastic wrap over dough; roll out to 12 inch circle about 1/8-inch thick. Remove top sheet of plastic wrap and flip dough onto pie pan. Gently remove wrap, and press into pan. Fold edges over and crimp.


If baking pie crust to fill with unbaked filling, bake for 20 minutes. Remove from oven; pierce bottom of crust with fork and bake for an additional 10 minutes.


For baked filled pie, bake for 20 minutes, pierce bottom of crust with fork and add pie filling. For a double crust pie; roll out second dough ball, cut into strips or shapes and place onto filling. Bake according to pie recipe instructions.


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