Gluten Free Pie Crust Step 10

Gluten Free Perfect Pie Crust Recipe

Bakers, start your ovens!  Fall is what I consider to be the beginning of pie season.  The temperatures start to drop, crisp apples and pears fill the produce shelves and a freshly baked pie seems to be the perfect way to cozy-up a chilly evening.  And before you know it we launch into Thanksgiving and the beginning of Holiday Season.  I ask you – what is Thanksgiving without pumpkin pie?

For many years after converting to a gluten free diet I made crust-less pies and was perfectly happy.  After all a crust-less pie you can safely eat is better than a pie with crust you can’t!   But as time went by, I started to resent my crust-less life and started using nuts and gluten-free cookies as a base for my pies.  Nothing wrong with that and in fact in some cases, such as my chocolate peanut butter pie, a nut crust is the ideal choice.  But what was missing for me was the OTHER choice – a white, flaky, traditional pie crust just like Grandma used to make but without the gluten.  So I  embarked on a mission to make the perfect gluten free pie crust.  The first thing I learned is you can’t let pie crusts intimidate you. It is not only possible to make a great gluten-free pie crust, it is completely do-able and many of those who have tried mine, say they prefer my gluten-free crust to regular wheat crusts they have had.

Here are my tips for making the perfect gluten free pie crust:

1. Cold, cold, cold! Get your ingredients cold before using them. Cut up your butter or shortening into small pieces and pop it in the freezer for 15 to 30 minutes before starting your pastry. Put ice cubes in your water for a good 10 minutes before using it to really chill it down.


2. Use a food processor. The speed with which the food processor can combine the ingredients and cut in your butter or shortening is so much faster than if you do it by hand and results in a flakier crust. Of course if you don’t have a food processor, just cut the shortening or butter in by hand but work quickly and don’t over do it. Bigger pieces of butter or shortening are not only OK, but preferred.



3. Be skimpy on the water. The biggest mistake most people make in preparing pie crusts (whether it be gluten-free or not) is adding too much water. Add just enough so that the ingredients hold together when squeezed in your hand. Too much water will result in a tough crust.


4. Give it a rest! Let your pie crust dough rest for at least an hour before rolling. Many people think this is to let the gluten rest, which would make no sense in a gluten-free recipe, but in truth what you are doing is letting the moisture distribute evenly. Never skip the resting period. Here’s an easy tip – pour your crumbly mixture into a large food storage bag and shape the dough into a disk using the bag to help you – it is less messy this way. Then just pop the bag into the fridge for the crust’s resting period.


5. Extrude – don’t roll. Gluten-free pie crust is more fragile than regular pie crust as it lacks the sticking power of the gluten. It is much easier to employ the “extrusion method”. Simply place your dough on a piece of wax paper that is dusted lightly with gluten-free flour, then sprinkle a little more flour on the dough and top with another piece of wax paper and roll it out. This will help keep your crust in one piece. Using the wax paper also helps in transferring the dough to the pie plate. If a piece falls off or breaks, just pinch it back together, don’t be afraid to show your pie crust who’s boss.



6. Use great ingredients. The sum of the parts will only be as good as what you put in it. Start with a good, pastry quality all purpose gluten-free flour blend that is not grainy or cardboard tasting.   For a perfect-just-like-Grandma-used-to-make pie crust you need a flour blend that has a high starch content and some xanthan gum.  You need the crust to be flaky but still stick together.  If you don’t have a brand you like then make your own using either super fine or Asian flours, they are milled much more finely than most. Also use the best quality butter  you can buy and always use either kosher or fine sea salt.  If you can not have dairy then substitute the butter with all vegetable solid shortening.  In my opinion, the butter flavored shortenings do not produce as good a flavor as the regular, non-flavored.  I prefer to use Organic All Vegetable Non-hydrogenated shortening from Spectrum. And yes, I add a bit of  regular sugar to my pie crusts, it helps with browning and after all – it’s dessert!

7. To “blind bake” (pre-bake the crust for use when the filling will not be baked such as cream and pudding pies) your crust place a piece of parchment or foil on top of the crust and fill with either pie weights or dried beans. I use dried beans, far less expensive and they can be used over and over again.



This recipe is for sweet pies, if using for a savory dish such as quiche, cut the sugar down to 1 teaspoon.  At the end of the recipe is a variation for a Chocolate Pie Crust which is a unique twist for pudding-type or berry pies.

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4.09 from 35 votes
Gluten Free Pie Crust Step 10
Print Recipe

Gluten Free Perfect Pie Crust Recipe

Prep Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 1 (9-inch) crust
Calories: 1406kcal
Author: Gluten Free & More



  • Cut butter into ½ inch pieces and place in the freezer for 15 – 30 minutes.
  • Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients.
  • Combine the flour blend, salt and sugar in the bowl of a food processor. Pulse 5 -6 times to combine. Add the butter and pulse 6 -8 times or until the mixture resembles coarse meal with some pea size pieces of butter.
  • With processor running, add ice water 1 tablespoon at a time until the mixture just barely starts to clump together. If you pinch some of the crumbly dough together and it holds then you have enough water, if not add more a little at a time. You do not want to add any more water than is absolutely necessary.
  • Remove the dough from the machine and form into a disk. Wrap the disk in plastic wrap and refrigerate for at least one hour or for as long as 2 -3 days. Since the dough is so crumbly and does not hold together at this point, I find it easier (and far less messy) to pour the mixture into a large food storage bag and form it into a disk using the bag to help. Then just close up the bag and put it in the fridge. Remove dough from fridge 5 minutes before rolling.
  • To roll the dough, lay a piece of waxed paper on a work surface and sprinkle with some flour blend. Lay the chilled disk on the floured paper, sprinkle with some more flour and lay on another piece of waxed paper. Roll the dough into a circle approximately 12 inches wide. Remove the top sheet of waxed paper and carefully transfer into a 9 inch pie plate and remove the waxed paper. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Trim the edge of the pie crust to about ½ – ¾ inch over hang. Tuck the overhang under and pinch the dough into a decorative finish.

To Pre-bake (or Blind Bake) a pie crust:

  • Sometimes a recipe will call for a pre-baked or blind baked pie crust, here’s how to do that.
  • Freeze the pie crust in the pie plate for at least 30 minutes.
  • Preheat oven to 350 degrees.
  • Place a piece of parchment paper (or foil) in the bottom and up the sides of the pie crust. Fill with dried beans, rice or pie weights. (I prefer dried black beans as they help distribute the heat better and are much less expensive than pie weights. I use the same beans over and over.) Bake the crust for 20 minutes. Remove the weights and waxed paper, poke a few holes in the bottom of the crust using a fork and return to the oven for 10 minutes or until golden brown.
  • Let pie crust cool completely before filling.


* You can make your own homemade version of a flour blend by combining 3/4 cup super fine white rice flour with 1/4 cup potato starch (not potato flour), 1/4 cup sweet rice flour, 1/4 cup tapioca starch and 1 teaspoon xanthan gum. Whisk until fully combined. This will give you enough for the recipe plus rolling. For best results, use Asian or Superfine rice and sweet rice flours. I also use Asian tapioca starch as it does not have that “off” flavor of many tapioca starches. Do not use Asian potato starch as it is made from sweet potatoes.

Chocolate Pie Crust Variation: Add 1 ½ tablespoons cocoa powder to the dry ingredients and proceed as above. The dough may require just a tad more water. Make sure to brush off all the excess flour blend after rolling to keep the dark color.



Nutrition Facts
Gluten Free Perfect Pie Crust Recipe
Amount Per Serving
Calories 1406 Calories from Fat 873
% Daily Value*
Fat 97g149%
Saturated Fat 58g290%
Cholesterol 244mg81%
Sodium 1864mg78%
Carbohydrates 133g44%
Fiber 15g60%
Sugar 29g32%
Protein 16g32%
Vitamin A 2836IU57%
Calcium 127mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten Free Recipes Gluten Free Dairy Free Pumpkin Pie

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Chocolate Corn Free Holiday Optionally Dairy Free Optionally Soy Free Optionally Vegan Pie Pie Crust
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  1. October 16, 2011

    Well it sure sounds good, It’s so hard to get a decent pastry gluten free. I find that a lot of butter substitutes have a higher water content than regular butter, and of course they’re not as tasty :) I’ll try this recipe out this week, if I can just decide which one of my favortite fillings to use!

    1. October 17, 2011

      That’s the fun part and of course if dairy is not an issue then butter is always better! :)

      1. Rosemarie
        October 20, 2012

        Carol, I tried this but it was awful, I think my flour mix was not a good one – store bought. What do I specifically need to get in regards to a flour mix??

        1. Gluten Free & More
          October 21, 2012

          Hi Rosemary – yes I have to agree with you that most gluten free flour blends are awful! That’s why I created my own which you can see here –

          However you can make your own at home. The trick is to use either superfine white and sweet rice flours (you can buy on line) or (a much less expensive option) buy Asian white and sweet rice flour – I like Erawan Brand. Here’s the recipe:

          4 1/2 cups white rice flour
          1 1/2 cups sweet (glutinous) rice flour
          2 cups potato starch (not potato flour)
          1 cup tapioca starch
          4 teaspoons xantan gum (or guar gum)

          Whisk the ingrediet together well. Store in an airtight container, preferably in the freezer. Makes about 9 cups of flour.

          Good luck!

          1. megan
            November 21, 2012

            Thank you! I forgot to flour the top of the dough before putting it between the paper to roll out and it was a sticky mess the first try but the second try was success!

          2. Gluten Free & More
            November 22, 2012

            Yes, it needs some flour to keep it from stiking – glad it all worked out ok!

          3. Meghan Witherly
            July 6, 2013

            Can you help me? I have King Arthur Flour with me. I have not used it. Would that work for a pie crust recipe?

          4. Gluten Free & More
            September 3, 2014

            Hi Meghan,
            Yes, that flour should work fine for this recipe!

        2. November 21, 2012

          I’d like to also suggest a gluten-free flour mix I use. It’s very cheap, very simple, and most importantly, it tastes good. Also, one of the most important factors in a good GF flour is that it be light and airy. Most GF flour mixes are dense and heavy because of the various flours used in the mix. This one is extremely light because it incorporates cornstarch and very light non-wheat flours. I got it from a book called “Irresistibly Gluten Free” by Christina Davis (a book that has recipes that people actually eat on a regular basis, normal everyday food). She calls it “UNflour”. I use it all the time. Here’s the recipe:

          3 cups rice flour (brown or white)
          2 1/2 cups cornstarch
          1 1/2 cups tapioca flour

          I get my cornstarch for $1 a box at Walmart (can’t beat that). I get my rice flour and tapioca flour in bulk at the health food store (way cheaper than packaged specialty flours). I put all the ingredients into a sealable container, put the lid on and then just shake to combine it. No flour dust in the air, no spills on the counter, very easy. Voila! There you have it. I’m sure there are a thousand different GF flour mixes out there, but this one sure has worked for me. Hope that helps. :-)

          1. November 21, 2012

            This can be doubled or tripled, depending on how much GF flour you go through regularly. I just use it in place of regular wheat flour in recipes or anywhere that a GF recipe calls for a GF all-purpose flour mixture.

          2. Gluten Free & More
            November 22, 2012

            Thanks for chimming in Sarah!

          3. Julie
            November 25, 2015

            Sarah – have you used your “unflour” blend in this particular crust recipe? If so, how did it turn out? Your unflour recipe looks simpler than some of the other homemade GF flour options…

          4. Gail Partington
            December 24, 2015

            Sarah can I substitute potato starch for cornstarch because my son is allergic to all corn products? Thank you, Gail

      2. Virginie Nash
        November 10, 2016

        A a French, I second that. There is nothing better than better. For years i stopped eating butter and bought substitutes, it’s been 3 years now that I am back with butter and never felt so well! (Of course the thing is not to use 500 g of butter a day, like everything in life, MODERATION!)

      3. Sharon
        May 11, 2020

        Can this recipe be used not pre-baked with the filling in and using regular baking times for the pie recipe? I’m not entirely clear about that after reading the instructions.

        1. Gluten Free & More
          May 12, 2020

          You can use this recipe in place of any pie crust in a pie recipe. In other words, if you find a recipe that tells you to pre-bake the crust and then fill, etc. just follow those instructions for this crust. If the recipe doesn’t specify to pre-bake, we recommend going ahead and prebaking it to ensure it gets baked all the way through.

  2. October 16, 2011

    Carol, this is the post I’ve been looking for all my life! (Okay, maybe just since the time I made my first–dismally awful–pie crust). ;) Thanks for all the great tips. I can’t wait to show my crust who’s boss! :D

    1. October 17, 2011

      That’s right Ricki – don’t ever let it see you sweat! :) Good luck!

  3. Ooohhh!!!! Extruding is what I’ve been missing! Thank you!!!

    1. October 17, 2011

      Yep – after dozens of ruined pie crusts I finally figured that one out!

  4. Anxious to try this one. I’ve literally experimented with over a dozen gluten free pie crust recipes without success. Just in time for the Holidays. Thanks, Nancy

    1. October 17, 2011

      Good luck Nancy! Show that pie crust who’s boss!

  5. October 16, 2011

    Great tips! I’ve only made a few pie crusts, but after reading your tips, I’m seeing many places where I went wrong. Oops…

    1. October 17, 2011

      Good luck Iris – I have ruined dozens of pie crust in my life. Gluten free baking is lots of trial and error with the emphasis on error :)

  6. October 17, 2011

    Carol, I truly don’t think I’ll ever stop loving my crustless pies (it’s been over 8 years now!), but sometimes a crust is desired. Plus lots of my support group members and readers would like a perfect gluten-free crust. I’ll give your tips a try soon and share them with many others! :-)


    1. October 17, 2011

      I know – I loved my crustless pies for the first 8 – 10 years too and in fact I still do. But every once in a while…

  7. Gaile
    October 17, 2011

    I can’t eat potato starch what should I use to replace it? Thanks, Gaile

    1. October 17, 2011

      Hi Gaile,

      You can replace it with corn starch or just double the amount of tapioca starch. Personally I would double the tapioca. Happy Baking!

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  9. October 19, 2011

    This crust is so beautiful, Carol! Perfect timing, too. I roasted a pumpkin this morning. It’s time for pie!

    1. October 20, 2011

      Wow – pumpkin pie with roasted pumpkin, delish!

  10. oh my goodness!! What great great tips! I will be applying all of this! And what beautiful pies!!

  11. October 22, 2011

    Carol – I have truely missed my apple pies so much!!!!! This pie crust sounds great. Can I make a double batch and use the second one for topping the apple pie and cook the crusts and pie filling at the same time???

  12. Barb
    October 23, 2011

    Carol, thanks this looks like a fabulous recipe. I’ve been searching for a good GF pie crust for months. I do have a question for you. What is your thought on using packaged “Gluten Free Baking Flours” like Bob’s Red Mill? They say you can use it 1:1 like regular all purpose flour.

    1. October 23, 2011

      Ok, first of all I have to say that I don’t personally care for Bob’s Red Mill all purpose gluten free flour blend because of the bean taste – having said that, if you like it, it should be totally fine. Just use cup for cup.

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  14. November 14, 2011

    I’m curious if you have ever prebaked and frozen this crust? Or made ahead and frozen, then thawed to assemble pies? I’m in charge of pies for Thanksgiving, so lots riding on this one :)

    1. November 14, 2011

      I have never frozen it but I do make it ahead of time – up to a week. I wrap it well, put in the fridge and take it out to let the chill come off before rolling. I have also rolled it out, put in the pie pan and refrigerated it that way, covered in plastic wrap – several days ahead. I see no reason why you could not roll it, line the pie plate , wrap and freeze. Just let it thaw at room temp before filling.

      1. November 15, 2011

        Thanks! I love how you always respond to questions! You’re the best!

        1. November 23, 2011

          I made this crust (times four) for an early Thanksgiving. I am making it again for tomorrow. It will continue to by my go to recipe. Thank you so much for posting amazing recipes. My family raved about the pies.

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  16. November 20, 2011

    I like this no fuss crust. Saw so many super complicated with many GF free flours. Many with nuts as sub flour with we also cannot have. I am forced into GF long Thanksgiving weekend, A guest of ours has insensitivities we got tree nuts allergies so I like how you categorize your recipes. It was exciting to explore GF and rework th emenu but soon became ovewhelming and frustrating so I very much appreciate the simplicity with this crust and it looks amazing!

    1. November 20, 2011

      Thank you and have a fabulous Thanksgiving!

  17. Evelyn Hunt
    November 21, 2011

    Hi Carol,

    I’m trying to make a gluten free no wheat flour pie crust for my husband / to make Blueberry pie he’s allergic to wheat flour. Do you have any really good recipes for Blueberry Pie low carb and gluten free.

    thank you

    1. November 23, 2011

      Hi Evelyn,

      Well this recipe is totally wheat and gluten free for the pie crust, you now just need a filling that fits. I don’t have one up my sleeve at the moment but I am sure you could google low carb blueberry pie and find a suitable filling.

      Happy Thanksgiving!

      1. Pattie
        February 19, 2013

        I do alot of low carb/sugar free recipes. The best thing I have found in baking is the use of splenda. For blueberry pie filling, I use a standard blueberry pie filling recipe and substitute splenda for the sugar … almost cup for cup, but… I cut back the amount by 1/2 – 1/4 cup, then I either use clear jel or tapioca to thicken it. I find tweaking the spices will allow you to cut back on the sweetness.

        1. Gluten Free & More
          February 21, 2013

          Thanks Pattie. I love that tip about tweaking the spices allowing you to cut back on sugar!

  18. Cary
    November 26, 2011

    I followed all the steps and granted, I’m no baker, but the crust… turned out wonderful! I never thought I’d bake a pie in my life, but didn’t want my fiancee to miss out on dessert for Thanksgiving. I’m not allergic to gluten, and had more failures at baking gluten-free than successes, but I won’t mind gluten-free if it’ll be like this. You’ve won me over, and renewed by optimism.

    1. November 26, 2011

      Thank you Cary! You have made my day!!!!

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  20. December 5, 2011

    Thank you for this recipe! The possibilities are endless when you understand how to create this, and implement it with many types of filling.

    1. December 6, 2011

      Thank you Stacy, enjoy!

  21. Lissette
    December 7, 2011

    Can this be used to cover the pie too?

    1. December 8, 2011

      It can but I find that two crusted pies are a bit more difficult – what I do is roll out the dough for the top crust, cut it into shapes with cookie cutters or a glass and then layer the cut out dough pieces onto the pie – it is so pretty and soooo much easier!

      1. September 15, 2012

        That’s the best idea ever… it’s always been impossible for me to do a covered gluten free pie… cutting out pieces of the dough to top it with is genius! I’m trying out your recipe tomorrow. Thanks : )

        Forever Fashionably Late

        1. Gluten Free & More
          September 16, 2012

          You are very welcome! Enjoy.

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  23. Julene
    December 28, 2011

    Carol… thank you, thank you, thank you!! This is THE BEST gluten free thing I have made in 5 years of trying to be GF!! It turned out BEAUTIFULLY. I consider myself to be a reasonably good baker and have adapted to the GF baking life pretty well, but homemade GF pie crust I had yet to conquer. Admittedly, even wheat pie crust is not my thing… crust is intimidating!! However, after just one use, I must say that I love, love, love this pie crust recipe!! My son is 10 and has many allergies including milk (I used margarine in this recipe, which I don’t love, but it STILL turned out great!) and wheat. I made this for a lemon meringue pie and it turned out BETTER than the wheat crust I used for the other pie for the non-GF-guests at our party (admitted, it was store-bought, see note above!)!! AMAZING!! Thank you so much… and my son thanks you as well. We will be having a lot more things with crust from now on! Hurrah! :)

    1. December 28, 2011

      Yay! So happy that you loved it! My gluten-eating family members actually prefer this crust to wheat based :) Thanks for letting me know!

  24. Susan U
    January 3, 2012

    Hi – love the recipe but am wondering why the crust is just falling apart? It’s still cooling so maybe it will firm up a bit after? I’m just wondering if it will hold it’s shape once the quiche ingredients go in and bake. Would an egg have helped? There’s usually an egg in the traditional pate brisee recipes but it’s omitted in most gf recipes. I did add xanthum (sp?) gum since my gf mix did not have it. Thanks for any insight!

    1. January 3, 2012

      What kind of flour are you using? If it doesn’t have a high starch content, that would be the reason. I never put egg in mine, but if there is not enough starch in your flour blend you could try, it would certainly help hold it together.

  25. January 12, 2012

    I’ve been experimenting with boiling water pastry, which is tough enough to cook meat pies in, but not tender enough for a good dessert. My usual all-purpose flour mix is 4 parts white rice flour + 1 part sweet rice flour.

    I’m putting this on my list.

    1. January 13, 2012

      Sounds intriquing!

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  28. Emma
    January 29, 2012

    I love this recipe!! My kids literally licked their plates….. Gluten free, dairy free never tasted so good!! I used shortening instead of butter. I made a strawberry rhubarb pie with it, I will be using this for many things maybe a shepards pie…. Thank You Thank You Thank You!!!

    1. January 30, 2012

      Oh Emma, that makes me so happy!!! Thanks for checking back in. But next time can you save me a piece of that strawberry rhubard pie? It is my fav :)

  29. February 12, 2012

    Carol, I’ve been looking for a great gluten free pie crust for years! Have been 100% GFREE since 2008 and that’s the one thing I really miss is a good Pie Crust! For years during the holidays, my mom has homemade pies, apple dumplings, and Bumble BEES from the left over pie crust with cinnamon and sugar and I ate them for years. I have modified a Pecan Bar recipe from Food Network that is awesome but it’s not exactly a pie crust that is rolled out. Thank you! I’m going to try this one and post it on

    1. Gluten Free & More
      February 12, 2012

      I hope you enjoy it Sue!!!

  30. demi
    March 16, 2012

    hi carol!i love your receipes but i want to ask you a question.since i had a big problem with candida,i dont eat much sugar or yeast.i eat a bit of honey so i dont mind.but when your receipe calls for yeast lets say 1teaspoon,can i substitute yeast with baking powder or soda or sth?and how much should i use?i dont want to eat alot of yeast and i so want to eat breads and rolls and all that cakes daily.i changed a gf bread receipe with yeast,by adding baking soda/powder but its just by my eye…i dont knwo how much!!!hahahaha…but it turns out good.not too rised but good.better than nothing.if u could tell me about th eyeast problem in your receipes so i can eat good rolls and breads… i would be greatful!!!!!!thank you so much!

  31. April 6, 2012

    Hey Carol – I made this dough today, replacing the regular white rice flour with brown rice flour, and cutting back on the sugar. I made it into a pear-blueberry galette, and it came out great! I hope to add it to my blog soon, with a link back to you, of course. Thanks much!

    1. Gluten Free & More
      April 6, 2012

      Hi Bonnie – thanks for letting me know! So happy you enjoyed it and your galette sounds amazing!

  32. heather
    April 6, 2012

    I’m going to give this a GO. I have another pie crust recipe but it has a “nutty flavor” which is great for some things but not so much for others.
    I little tip I picked up from America’s Test Kitchen is to use Vodka instead of water! It evaporates and leaves a flakey crust even if you happen to get too much water. Now I use half the water and then half the Vodka when I make pie crusts with the other recipe and I’ll try this here too. Very excited about this one! I have a few pies I want to try with this crust that the nutty one just didn’t do justice for.

    1. Gluten Free & More
      April 9, 2012

      Hi Heather – funny you should mention the vodka. I was speaking with a Polish woman recently who told me one of her family’s tips for flaky pastry is to use vodka in the dough. I am going to give it a try as well. Enjoy!

    2. June 14, 2013

      Thank you so very much. I have purchased every alternative flour except almond and need to use them before I purchase yours. Now I have combinations that will make me more confident. Your flour is very reasonable and I am confident that it will be the flour for me and my GF family. This site has been a gift from God. Thank you for being willing to share. I will be back soon.

      1. Gluten Free & More
        June 15, 2013

        Oh! You just made my day. Thank you so much for your lovely words. I am honored to be of any help whatsoever!

  33. Pam
    April 9, 2012

    Made this amazing crust for my son’s favorite lemon meringue pie today. As I didn’t have sweet rice flour I substituted 1/4 c of Bob’s Red Mill all purpose flour blend. I also used Crisco, as that is what I have always used in traditional crusts. The taste was marvelous! Thanks for a super recipe with great directions.

    1. Gluten Free & More
      April 9, 2012

      Hi Pam, I am happy you enjoyed the recipe. Thank YOU for your feed back.

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  35. Gene
    June 20, 2012

    I assume that if you want a double crust pie, you’d simply double the ingredients, or almost double them.

    1. Gluten Free & More
      June 23, 2012

      That’s correct!

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  37. Terra
    September 17, 2012

    so glad to have found this – new to the gluten free way of living. The only issue is that I am also allergic to corn and xantham gum seems to be in all gluten free recipes. Any suggestions?

    1. Gluten Free & More
      September 17, 2012

      Hi Terra – just substitute 1 1/2 teaspoons of guar gum for every teaspoon of xanthan gum. Guar gum has no corn. Good luck with your new lifestyle!

  38. Beth
    September 18, 2012

    What do you suggest for using this crust for apple pie? Should I bake the crust, add the apples and bake again? Any dough over the apples?

    1. Gluten Free & More
      September 19, 2012

      Hi Beth. For apple pie I make 2 recipes of the crust, roll out one and fill the pie pan (leave un-baked), fill with the apple mixture, roll out the second recipe and cut out shapes with a cookie cutter which I place on top of the apple pie filling, leaving some spaces. Then I brush the cut outs with some beatedn eggs and sprinkle with a bit of sugar and bake. Enjoy!

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  41. angela garlington
    October 13, 2012

    How about solid coconut oil in place of butter or crisco?

    1. Gluten Free & More
      October 14, 2012

      I haven’t tried it but it would probably work. Sometimes coconut oil tends to seperate out when it is baked in something but it is certainly worth a try!

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  43. Nikki Lee
    October 19, 2012

    I.AM.ECSTATIC. about this recipe!!! I have a friend headed over to my place now to make a gluten-free apple pie. Neither of us have made a pie before so this should be fun…and interesting! Wish us luck! :-)

    1. Gluten Free & More
      October 19, 2012

      This should be fun! Enjoy.

  44. Alexi
    October 26, 2012

    So… I found this recipe to be fine, until I actually par-baked it (blind baked). The rim crumbled completely off and I followed your recipe exactly (using veg shortening). I even pulled out my food processor per your suggestion. It all seemed right until, well, it wasn’t. Too bad. It also doesn’t taste super great. But really, why does it crumble away into nothing? I am very disappointed.

    1. Gluten Free & More
      October 26, 2012

      What type flour did you use? If you don’t start with a good flour, your results won’t be good.

  45. Alyssa
    November 9, 2012

    I just wanted to thank you for this recipe. My father-in-law cannot have gluten and so the holidays are particularly difficult. I wanted to bake an apple pie for this Thanksgiving that we all can enjoy and now I absolutely will be able too. I decided to teste the recipe out this afternoon, but not wanting to make a full pie I made what my Grandma calls cinnamon sticks (left over pie dough rolled out smeared with butter, sugar, cinnamon, fold in half, top with more butter and bake). I halfed your recipe and followed the instructions to T and I must say I was pleasantly surprised with how it turned out. Tasted nearly the same, actually alittle better as the dough had an almost Shortbread like flavor. My father-in-law is in for a real treat, so thank you again!

    1. Gluten Free & More
      November 10, 2012

      Oh it is my pleasure. Enjoy your holidays and you are such a sweet daughter in law to be so caring!

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  49. Brooke
    November 17, 2012

    Try using chilled coconut oil for your shortening. It’s a healthy and yummy alternative to butter!

    1. Gluten Free & More
      November 18, 2012

      Thanks Brooke, sound great!

  50. Sue
    November 18, 2012

    I’m just starting to experiment with gf, and I LOVED this crust! I made your flour mix, followed your directions to a T, and it turned out perfect. Made with butter, it was savory and delicious.

    1. Gluten Free & More
      November 19, 2012

      Thaanks Sue, so happy you enjoyed it!!!

  51. Lisa
    November 19, 2012

    Can I still do this recipe without a food processor? What is the best way?

    1. Gluten Free & More
      November 19, 2012

      Yes, use a pastry cutter or two forks to work the butter into the flour and work quickly. The old fashioned way :)

  52. Donald Personette
    November 19, 2012

    I followed this recipe exactly as directed and used it to make a Pumpkin pie and a sweet potato pie, and it is great. The crust turned out perfect, flaky and delicious. It will be my gluten free pie crust from now on, ending years of experimenting with other recipes.


    1. Gluten Free & More
      November 19, 2012

      Yay, so happy you like it!

  53. Erin
    November 20, 2012

    Thank you Carol! I can’t wait to try out your tips this Thanksgiving! This is my very FIRST holiday season being gluten free! So I’m nervous and excited at the same time. Since I’m new to this, my problem is that I have an all purpose baking flour from Bob’s Red Mill that doesn’t have xanthan gum in it. It contains garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour….but no xanthan gum! Will your recipe still work for me? I do have xanthan gum separately. Should I add some to it, and if so, how much? Thanks in advance for your help. I will have to really read through your blog :)

    Happy Thanksgiving!

    1. Gluten Free & More
      November 20, 2012

      Hi Erin, since I am not sure about how much starch is in Bob’s I would add xanthan gum – I would add 2 scant teaspoons.

  54. Sara
    November 20, 2012

    Do you know if you can make this without any gums?

    1. Gluten Free & More
      November 20, 2012

      I have never tried it but I think (that being the operative word) that the starch content is high enough you can get away without it. If you do try it, can you report back? I would love to know. Happy Thanksgiving!

  55. Jan Kolosseus
    November 20, 2012

    Should I prebake the piecrust for Pecan Pie?

    1. Gluten Free & More
      November 20, 2012

      I never do! I just pour my filling in, top with pecans and bake! Happy Thanksgiving!

  56. terry offredi
    November 20, 2012

    This is two days before Thanksgiving and I’ve looked everywhere for Asian Tapioca Starch. There is none any where? What should I do? Any Substitutes?

    1. Gluten Free & More
      November 20, 2012

      You can use corn starch or potato starch – my first choice would be corn if you can tolerate it. Happy Thanksgiving!

    2. helen
      January 12, 2013

      tapioca starch… look in the baking section…. or go to your asian food section/ asian grocery stores where it is even cheaper than the health food store. Rice flours are cheaper there as well. just make sure you are getting the right kind… glutinous/ sweet rice flour is sticky and the other kind is dry like wheat flour. or can you do potato starch?

  57. Gina
    November 20, 2012

    Hi, can I use bob’s all purpose flour instead of your blend? I don’t mind the after taste so much!!!
    Thanks :)

    1. Gluten Free & More
      November 20, 2012

      Hi Gina, I have been told by others that they have and it is fine. I think the crust just won’t be as fine in texture but it should taste good especially if you already like the taste of products baked with it. Good luck and Happy Thanksgiving!

  58. Sheila Kimball
    November 20, 2012

    My mother e-mailed you today wanting to know if there was a substitute for Tapioca Starch – the Asian Variety – since it is not available in our area. Will pototoe starch doubled be ok or what about corn starch? This is for Thanksgiving so your getting back to us right away would be greatly appreciated. Thank you!

    1. Gluten Free & More
      November 20, 2012

      You can use either corn starch or poato starch. If corn is not an issue for you then that would be my first choice. Just sub the same amout of corn starch as it calls for of tapioca starch. Happy Thanksgiving!

  59. Lauren
    November 21, 2012

    Hey there! I love your recipe!!! I do have a question tho – when you bake your crust do you prebake it before adding the filling or bake all at once?
    Happy thanksgiving!

    1. Gluten Free & More
      November 21, 2012

      Hi Laiureen – I prebake the crust for filling that doe snot need to cook, like a cream pie. If the filling cooks, I just fill and bake. Happy Thanksgiving!

  60. BassetMomJacqie
    November 21, 2012

    I’m flying by the seat of my pants here today. Too far to make another trip into town. Want to make GF crust for Thanksgiving pies and have white rice flour and corn starch on hand. No xanthan gum. I do have sea salt and crisco. Going to give this a shot. Any suggestions for ingredients I don’t have? Thanks.

    1. Gluten Free & More
      November 22, 2012

      My best guesss would be half rice half corn starch – you want high starch content. Good luck and Happy Thanksgiving!

  61. Peter
    November 21, 2012

    Thanks for the recipe… Everyone(even those gluten eaters!) says its the best ever! I use Gluten Free Mama’s Almond Blend flour, which is amazingly delicious. I also grate the frozen butter in which works perfectly and avoids using a food processor or pastry cutter! BUT! I find there is no reason to torture oneself trying roll this out with the little amount of water in the recipe. I use 4-6 Tbl ice cold water, until it forms and holds into a ball (just like I would w non-GF pie dough), refrigerate, then roll between wax paper. Same for top crust for apple pie. Sooooo much easier! Happy Thanksgiving!

    1. Gluten Free & More
      November 22, 2012

      Sounds great Peter! Happy Thanksgiving!

  62. Elizabeth Ahrens
    November 22, 2012

    Trying the butter so far so good. My first pie is in the oven. Pie crusts taste better with a sweet flour blend: 1 c. of brown rice flour, 1/4 cup of sorghum flour, 1/4 cup tapioca flour, & 1 tsp. xanthum gum, and the rest of the recipe above. The pie crust was soft and flexible; didn’t break apart. The 4 tbsp. of cold water was perfect. The extra 1/4 cup of flour blend I use to roll the crust out. Happy Thanksgiving and Happy Gluten-free baking!!

    1. Gluten Free & More
      November 24, 2012

      I love your variation, hope you had a lovely holiday!

  63. Sarah
    November 22, 2012

    I just put mine in the fridge. I hope it comes out well! Thank you for the great recipe.

    1. Gluten Free & More
      November 24, 2012

      My pleasure, hope it works out for you!!!

  64. Angeline Dahlke
    November 22, 2012

    I’ll admit, I was intimidated by gfree crust but this recipe made it easy and everyone at thanksgiving dinner tonight raved. Even those who are not gfree thought the crust was amazing. Truly I felt like a gdre gfree pie baking goddess!! Thank you for such an amazing recipe!!

    1. Gluten Free & More
      November 24, 2012

      I am so happy you and your guests were pleased! You go GFDF Baking Goddess!!!

  65. Angeline Dahlke
    November 22, 2012

    Ok, there’s an extra few letters in that post. Please ignore… ;-)

    1. Gluten Free & More
      November 24, 2012

      I have no problem with extra letters :)

  66. Sarah M
    November 24, 2012

    WOW!!!! I love baking, and am new to the gluten free lifestyle. I have never made pie crust before (having always bought pre baked from the store). I love this recipe. We made pumpkin pie today. This was the best ever! I will totally be using this recipe again!

    1. Gluten Free & More
      November 26, 2012

      Thanks Sarah, so happy you liked it!!!

  67. Sharon
    November 25, 2012

    I made this pie crust for a pecan pie for Thanksgiving. It was crispy, flaky and delicious. I’ll never go back to flour crusts. This recipe deserves five stars.

    1. Gluten Free & More
      November 26, 2012

      Thank you so much Sharon, glad you liked it!!!

  68. Sophia
    November 26, 2012

    Thanks so much, this helped a ton!

    1. Gluten Free & More
      November 26, 2012

      My pleasure!

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  72. Ellen
    December 7, 2012

    Hi Carol, I want to make empanadas for my niece who needs gluten free. Have you tried this recipe for something like that? I thought I could use wonton but found out they weren’t gluten free. By the way, made your dinner rolls for her for Thanksgiving and she loved them.

    1. Gluten Free & More
      December 10, 2012

      Hi Ellen, I made some pumpkin empanadas. I used Chebe Cinnamon Roll Mix but for a savory empanada I would use their bread mix. It is basically tapioca starch, easy to work with and works really well in empanadas. Here’s the recipe I used –

      1. Ellen
        December 14, 2012

        Thanks Carol! Just might have to try those pumpkin ones too! You are so kind to share. Happy Holidays!

        1. Gluten Free & More
          December 17, 2012

          Thank you Ellen and Happy Holidays to you too!

  73. Diana Gardner
    December 8, 2012

    Is it possible to make a 2 crust pie with your recipe ie. a top and bottom crust for a meat pie. Thanks for the answer. I haven’t made a gf pie crust yet but am anxious to try it. We like meat pies and so am hoping that I can make them.

    1. Gluten Free & More
      December 10, 2012

      Yes, it is just a little difficult working with the top crust – what I do is make 2 batches and for the top crust I cut it out with cookie cutters and layer on top of the pie – it looks pretty and so much easier. For a meat pie you could do the same with plain round cookie cutters if you like. For fruit pies I sprinkle with a little sugar. For a meat pie you could brush with a little egg wash if you like, it helps to brown better.

  74. Shannon
    December 18, 2012

    Can this pie crust be made in advance and frozen? If so, how long is it okay to freeze for?

  75. Shannon E
    December 18, 2012

    Can you mix this in advance and freeze it? If so, how long can you freeze it for?

    1. Gluten Free & More
      December 21, 2012

      Hi Shannon – YES! I do that all the time. I have kept frozen dough disks for up to 6 months. I thaw in the fridge or on the counter until soft enough to roll. I will usually make several batches and pop them oin the freezer for later. Enjoy!

  76. Lucy
    December 19, 2012

    What about the Xantham gum you said was needed? Is that already included in the All Purpose Gluten Free Flour Blend that you listed in the recipe? Thanks.

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  78. January 9, 2013

    THANK YOU for helping me overcome my FPA (Food Processor Anxiety). I will never make another GF pie crust without it. God bless ;)

    1. Gluten Free & More
      January 9, 2013

      Haha! Gotta love the food processor!!! Glad I could help :)

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  81. January 13, 2013

    I am new to gluten free and just love all your recipes. Thank you for your website.

    1. Gluten Free & More
      January 14, 2013

      Thank YOU so much! Good luck with your journey.

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  88. Chris
    February 16, 2013

    I’m so so sad…I needed this crust to work. Blind-baked for a banana cream birthday pie. Very hard. Wondered if the sugar had anything to do with how not flaky it was. Also, was afraid to freeze the glass pie plate and then put it directly into the oven…so waited several minutes to let it warm slightly. Did you use metal? I NEED THIS TO WORK! Please help!

    1. Gluten Free & More
      February 19, 2013

      I usually use ceramic pie pans. I need to know a little more about what you did. The main reason for it not being flaky will be either overworked dough or too much water (usually people add too much water – it should just hold together when squeezed.) ALso tell me about the flours you used. The more you tell me the more I can help.

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  90. Valerie
    February 28, 2013

    Hi Carol, Thank you sooooo much for this recipe. It is the best pie crust EVER! Better than my moms and she even agrees! I used a pastry cutter, something I was never comfortable using, and made sure the butter was frozen. The pie disappeared in no time and everyone loved the crust, even the skeptics in the family. This is a keeper for sure!

    1. Gluten Free & More
      March 1, 2013

      So happy you liked it Valerie! YAY!

  91. Rebecca
    March 31, 2013

    Crust worked out perfect! Just made it for a lemon meringue pie today for Easter. We made it butter flavored shortening and followed the rest of the directions and it turned out crispy and light. Very nice!

    1. Gluten Free & More
      April 3, 2013

      Thansk Rebecca, so happy you enjoyed it!

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  93. Fran Shriver
    April 28, 2013

    Carol, I made the pie crust so that my daughter and her boyfriend could have apple pie. I SWEAR the crust is BETTER than my homemade flour crust! It was very hard to work with so I ended up cutting it after rolling it so that I could get it into my Emile Henry pie dishes without it breaking. Then I just sealed the cut edges together. Frankenpie, kinda, but it looked fine, really, and tasted AMAZING. I am not a huge fan of plain pie crust but this was almost as good as a cookie. BTW, I did use your GF flour recipe as well, as I already had most of the ingredients. My husband is Jeff Shriver, whom you and your husband know from years back, and says hi. He also enjoyed the sliver of pie he got (it was for my daughter’s birthday so we did not get much of it…sigh!) I am going to make cookies next! BTW this crust is a lot of work, but I figured out what the dough could and could not do and figured out how to work with it instead of against it. I will be running my daughter through it next time as she will need to be able to make this so her boyfriend can have pie. So to others reading this, it really is worth the work. As to the water, I am in SO CAL and it is pretty dry here. I just added the minimum amount of water that I could get away with, which was about the max Carol recommended, and the dough was crumbly but would stick together when pressed. If it crumbles and splits as you extrude it, just push it back together. The thing to keep in mind is that it is very forgiving unlike a flour crust – you can just keep re-forming it until it is what you need it to be. One warning, this recipe for one crust is a little scant for my large Emile Henry pie dishes, so I used trimmings to “patch” the bottom crust. Again, this dough is very forgiving so the patches hardly show. Top crust patching was harder, but I dampened my finger and stroked the edges until they sealed. Yes its a lot more work and my first time doing this was a workout, but it will be easier for the next one.

    1. Gluten Free & More
      May 3, 2013

      Hi Fran, thanks for all your tips to my readers and say “hi” to Jeff for me! xo, Carol

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  98. Hope Curtsinger
    July 19, 2013

    Made this crust for a vegetable pie yesterday! Delicious! Thank you! Sharing it on my blog today!

  99. CarolKicinski
    July 24, 2013

    SO happy it worked ou tfor you! Thanks for reporting back :)

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  102. cinty
    September 4, 2013

    I made this and it was delicious. However, I made some changes:

    As requested, here is the recipe with changes:

    Gluten-Free Dairy Free Crust (Adjusted):

    3/4 cups butter or solid vegetable non-dairy shortening or
    solid coconut oil

    2 to 4 tbsp cold water

    1 tsp kosher or fine sea salt

    2 tbsp white sugar

    2 tbsp of Turbinado sugar to dust on top

    1 1/4 cups of gluten free flour*

    * 3/4 cups super fine white rice flour, 1/4 cup sorghum
    flour, 1/4 cup sweet rice (glutinous) flour plus an extra 1/8 cup of sorghum
    flour + 1/8 cup of sweet rice flour

  103. CarolKicinski
    September 10, 2013

    Thank you! Sounds great.

  104. Susan
    September 13, 2013

    Hi! Using this tomorrow to make a crust for quiche–aside from cutting the sugar in half, should I do anything else special? Should I bake it for a little while before adding the filling and then baking more?
    Thanks! I have a good friend who is GF and I always love challenging myself for her!

  105. Meg
    September 14, 2013

    does this make a bottom and a top for lattice? Or would I need to double it? Thanks :) -Meg

  106. CarolKicinski
    September 20, 2013

    You would need to double it – it is a single crust recipe.

  107. CarolKicinski
    September 20, 2013

    You are a good friend! I always like to bake my crust for quiche first – just about 10 minutes.

  108. Robin
    October 3, 2013

    Hi Carol. will this make enough for a 11 inch tart pan?

    1. CarolKicinski
      October 5, 2013

      Yes, it will be a little thinner but just show it who’s boss and pinch the dough back together if it wants to break apart when transferring into the tart pan. Enjoy!

  109. NanaimoJo
    October 12, 2013

    I made this for the first time and it crumbled as I was rolling it and wouldn’t stay together. Any tips would be appreciated.

  110. Marcella Macchirole-Turonis
    October 14, 2013

    I added 1 TBSP xanthan gum and this was the best pie I have ever made (gluten or not). Now my family is driving me crazy! THANK YOU!

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  112. candice
    October 15, 2013

    Just a helpful suggeation to the writer of thise…I think pictures of how things are suppose to look a long the way might be helpful for some people… I’m not new to baking by any means but gluten free baking yes… And it might help those trying GF baking for a first time on a crust would help to know how things look espically of they don’t have a processor and have to do it by hand.. Or even a video of this being made would help too…

    1. CarolKicinski
      October 23, 2013

      Great suggestion Candice! I am going to do it very soon!

  113. CarolKicinski
    October 23, 2013

    Ha ha! Thanks Marcella.

  114. CarolKicinski
    October 23, 2013

    Hi! You can always add a little more water that should help. Some days I have to add more and some less because of the humidity. Good Luck!

  115. Shawna
    November 8, 2013

    Oh my goodness! This looks delicious, I can’t wait to make a nice pumpkin pie using this crust. Thank you so much for the recipe!

    1. CarolKicinski
      November 8, 2013

      Hi Shawna, my pleasure! I wish you a lovely Thanksgiving. Enjoy!

  116. Kate
    November 13, 2013

    Would cutting the sugar down to 2 tsp. or entirely present a problem with the texture? We actually prefer crusts that aren’t sweet. Thank you! I have tried several gf pie crust recipes and packages, and they have yet to match my pre-gluten free pies. Hoping yours will do the trick! :)

  117. CarolKicinski
    November 16, 2013

    That would be fine. The only possibility is that the crust may not get quite as brown with less sugar but it would hardly be noticeable. Good luck!

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  127. lily
    October 9, 2014

    how do i see comments

  128. kit cutting
    October 11, 2014

    I am tired of making GF recipes on found on the net, that turn out bad. this one is terrible. I have better luck converting my own recipes.
    The crust is dry and crumbly and can’t be rolled out. I added more water to no avail. It did not look like your photos either.

    1. Gluten Free & More
      December 1, 2014

      I totally understand, everyone had their own taste in foods and photos. Thanks for trying anyway!


  129. October 29, 2014

    Looks absolutely delicious and easy to prepare. Congratulations for this delicious experience!

    1. Gluten Free & More
      December 1, 2014



  130. Andre Clement
    November 5, 2014

    I was interested in your Gluten Free Perfect Pie Crust Recipe, but noticed you did not provide a baking time or temperature for the pie.

    1. Gluten Free & More
      December 1, 2014

      Depending on the pie filling, the bake time changes. Each pie recipe will have a bake time and temp included in the directions.


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    1. Gluten Free & More
      December 1, 2014

      Thank you, I’m happy to hear it worked for you.
      Hope you had a great holiday.


  132. Travis
    November 26, 2014

    I am making this now, so far has been perfect. Let it rest over night in fridge. Rolled it out, filled with apples picked earlier in the season. Now in the oven smells amazing. Thank you.

    1. Gluten Free & More
      December 1, 2014

      Aw, you’re so welcome Travis, and thank you. I hope you had a happy Thanksgiving.


  133. Donna
    December 1, 2014

    I made this yesterday for pot pie and it was very easy and quite good. Thank you!!

    1. Gluten Free & More
      December 1, 2014

      You’re welcome and thank you! Glad you liked it Donna


  134. CMS
    December 14, 2014

    Can you please add email as option to send your recipes to friends of mine?
    It would be nice to email directly from this page!

    1. Gluten Free & More
      January 6, 2015

      Hi there,

      I will keep that in mind and see what we can do. But in the mean time you do have some options! You can copy the url link and email it to your friends, or you can simply copy the recipe its self and send it.

      Let me know if you need help!


  135. Ora
    December 25, 2014

    The recipe was to the point simple easy to follow.I love it thanks so much!!!!

  136. Michele Russomanno
    January 12, 2015

    can you tell me what to coat my chicken with I used flour in the past and tried coconut flour but it was very grainy on the final dish. I always coat my chicken before sauteing it and need a substitute for flour. TIA

    1. Gluten Free & More
      March 9, 2015

      Hi Michele,

      You could try cornflour, or perhaps a finer blend of gluten-free flour.


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  138. Jenny
    March 27, 2015

    Hi Carol, I was wondering if I can substitute the butter for a healthy oil like coconut oil, canola oil or even olive oil?

    1. Gluten Free & More
      April 6, 2015

      Hi Jenny,

      I have used organic palm shortening with really good results. Oils make it not quite the same but if I had to pick one, I would go with solid coconut oil and make it cold first. Good luck!

  139. Julia Blacksmith
    June 18, 2015

    Ok, so where is the gf pastry cream recipe that goes with that raspberry picture?? I have links that keep taking me to this site and just gives me crust recipe!

    1. Gluten Free & More
      June 19, 2015

      Hi Julia, Can you send me the link of the raspberry picture that’s linked to my site? I’ll try to help you find what you’re looking for, but I think the post you’re referring to is not originally from my blog. :)

  140. Maria
    September 3, 2015

    Here’s my question as I’m so new to gluten free baking; my husband can’t have rice flour, tapioca, or any corn. Would garbanzo flour and potato flour work? Thanks so much!

    1. Gluten Free & More
      October 23, 2015

      Hi Maria,
      Yeah it will work, it just might be denser, I would sub garbonzo bean flour where it calls for rice flour, and then potato starch for where it calls for tapioca starch! I hope that helps! xo, Carol

  141. rklewis2
    September 19, 2015

    Love this. I used red mill 1-1 baking flour mix but added 1/4 tsp xantham-gum (to a doubled recipe)! Super flaky –made the prepared bottom pie dishes 1-2 days ahead) & Tops the day of~ I also Egg Washed + a touch of warm honey on a multi fruit pie! (It was left-overs BUT turned Out to be the Pretty One & went 1st! None of the Gluten free pies lasted-worked for: Key Lime-Cherry-Apple Perfectly!

    1. Gluten Free & More
      September 21, 2015

      You sound like you know what you’re doing! I’m happy to hear it works so well for you. :)

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  144. Marlena Nobles
    November 5, 2015

    Carol my sister is allergic to Coconut and i am wondering if there is a substitute for coconut flour in this recipe up here. Could you give me some ideas as I really would like to make a pecan pie and I have to be gluten / sugar free and am challenged.

    1. Gluten Free & More
      November 24, 2015

      Hi Marlena, hmm, it doesn’t look to me like there is any coonut flour in this recipe.
      xo, Carol

  145. Beth
    November 7, 2015

    I tried your recipe for “Gluten Free Pie Crust” which came out fantastic. Light and flaky. Decided to make another batch to freeze to see how it holds up to rolling out in a week or so? One batch was pure All purpose non gluten flour, the other one I used half of non gluten all purpose flour and half of Sorghum flour. That dough did show more of a brown color then the other. Fingers crossed it works. Can’t thank you enough.

    1. Gluten Free & More
      November 9, 2015

      I’m so happy you found the recipe Beth! I’ve frozen the batter for a day or so before and it definitely doesn’t work as well as refrigerating for only a short time but it should still work. Let me know how it goes. Happy baking :)

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  148. Tara
    December 20, 2015

    Perfect. Very short bready. When rolling it out I ended up reforming it into a ball and thereby making the dough more rollable as it was just not rolling otherwise. Still worked perfectly

  149. Gail Partington
    December 24, 2015

    Fantastic ideas for gluten free recipes. I am going to our son’s for Christmas dinner, 20 hungry adults & children . Six of whom are gluteen free so want to provide a good experience for everyone and keep their bellies happy. Thank you, Gail

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  154. QueenieTricia
    May 31, 2016

    My own gluten free pie crust recipe had vanished so I searched for a recipe using ice water. This is not a great last minute pie crust! I made it in the morning for a strawberry pie and it was ready to serve with dinner at 2:00 but it was a lot of work getting there! Next time I will definitely make it the day prior. I used Pillsbury Gluten Free Flour and pretty much followed the recipe EXCEPT I did not use a food processor. I have always used two knives scissor fashion to cut in the butter. This worked fine. I needed a couple of extra tablespoons of water after resting to achieve dough consistency. It rolled beautifully and the dough tasted great. I made two pies. They were beautiful and delicious. Thanks for a recipe to replace my own.

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  173. Linda
    November 26, 2016

    I never had much success with pies, even before GF. I wanted to make a pumpkin pie this Thanksgiving and found this recipe. I followed the directions exactly and I was blown away! The crust was flakier than I remember wheat pie crusts being and the taste was luscious. I will be using this quite often. Thank you very much!

    1. Gluten Free & More
      November 28, 2016

      I’m so happy you enjoyed it Linda!

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  175. Marianna
    April 8, 2017

    Hi Carol,

    I tried making the pie crust using your recipe for gluten free flour, but i used coconut oil for the butter. I put it in a ceramic dish and smoothed it out so that it was about a bit less than 1/2 inch thick all around my ceramic baking dish. I ended up using less of my dough because it was a small dish like 3 by 6 inches square dish. So anyway I cooked for 1/2 hour. When I took it out it crumbled in my hands very easily if i pressed on it with my fingers gently. I wonder if it is supposed to be very crumbly. I wanted the consistency to feel thick but soft, but it seemed more dry and crumbly and soft. I added only 1-2 tablespoons of water. I think I added enough water. But I melted my coconut oil before adding it to my flour, because I couldn’t understand how the coconut oil could dissolve well in the flour if it is hard and cold….(I know you said to put it in cold). But would that make a big difference? Also I did not add xanthan gum because I get stomach discomfort from that chemical. (I am sensitive to additives such as guar gum, xanthan gum, and citric acid due to gut disfunction). But I read other gluten free recipes for a crust in a book I am reading and she doesn’t even use xanthan gum so I thought it would be ok not to use it. Should it work ok without it or do you always use it? All the recipes in this book i am reading on gluten free pies, does not require adding xanthan gum when baking the crust. Here is an example recipe in her book called “gluten-free and vein Pie by Katzinger” here (I know this is not the recipe I did-I did your crust recipe but I just want to show you that she uses a similar recipe but doesn’t use xanthan gum) : 2 cups brown rice flour, 1/3 cup potato starch, 1/3 cup tapioca flour, 1 tbsp evaporated cane juice, 1/4 tsp salt, 1/3 cup plus 2 tablespoons olive oil.

    (as you can see it doesn’t even say the olive oil should be frozen)…

    I know I am comparing your recipe to hers and you guys do use different ingredient, but I just wanted to ask you why do you think she doesn’t use xanthan gum? And do I really need xanthan gum in your recipe to get a crust that is more firm/less crumbly than what I got.



    1. Gluten Free & More
      May 15, 2017

      Coconut oil and butter do not bake the same so yes, it would make a difference. If you can do dairy, I suggest you use solid vegetable shortening or dairy free buttery sticks instead of the butter. The xanthan gum helps keep the dough together, it can be left out but that’s another reason why it could have been crumbly.

  176. Marisa
    July 30, 2017

    Hi there, well. I wanted to say a HUGE thank you to you! I have been flopping and failing at making gluten free pies and pie bases for a little while and my family have suffered the results in the past! BUT, this weekend, I followed your recipe carefully (while adding a little more because I have a 23cm tart dish) and it worked beautifully and I made the most amazing gluten free chocolate tart. Thank you. My husband was delighted as were our neighbours and my work colleagues today (as I brought them some) thank you. This worked perfectly and the tips are so helpful! Thank you. Marisa, Brisbane, Australia

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  178. Jan
    November 20, 2017

    Do I have to prebake the bottom crust if I am making an apple pie?

    1. Gluten Free & More
      November 20, 2017

      Hi Jan,

      No, you don’t need to prebake the crust for an apple pie. Usually, you’ll only need to prebake the crust for a no-bake pie or one that has a very short baking time or if the recipe specifies that. Hope you enjoy!


    2. Joelle
      April 19, 2020

      I made this with Bob’s Red Mill 1 to 1 GF flour; doubled it, skipped the sugar and salt, used butter, and followed the steps – including putting the dough into a baggie and into the fridge for a couple of hours. I ended up letting it get soft again before using my fingers to smoosh it into a square glass dish. Then I rolled out the top piece. I made a gorgeous turkey pot pie! The crust is soooooo flaky! I will definitely use this as my new go-to for all pies I make. Love it. Thank you :)

  179. PattyB
    November 29, 2017

    Best pie crust ever! This was amazing! Printing it to use again and again, as the hints were essential to the success of the crust. My guests couldn’t believe it was gluten free.

    1. Gluten Free & More
      November 30, 2017

      Thank you Patty! So happy you and your guests enjoyed it!

  180. Arnie
    December 22, 2018

    I like this crust. Its pretty much a normal pie crust recipe, just using gluten free flour. The main thing is that the handling is different. Gathering the disk in a plastic bag and rolling out between two sheets of wax paper is brilliant! I think, if you are an experienced pie crust maker, you can pretty much use your normal recipe, if you follow these handling steps, just substituting a gluten free flour mix, My crust did come apart a bit when transferring it to the pie pan, but it was easily patched using the trimmings from around the edge. You might have to patch it together a bit, but not to worry, this doesn’t affect the integrity or appearance of the finished crust. The crust was indistinguishable from a flour crust, even the non gluten free family members commented on how good it was. I used Bob’s Redmill 1 to 1 Gluten Free Flour Mix.

    1. Gluten Free & More
      December 24, 2018

      Thanks Arnie! Glad you like it :)

  181. Karen
    June 29, 2019

    In the eternal quest to find a pie crust as good as my mom’s and grandmother’s, I missed my chance, since I have had to be GF for a couple of decades now. But yours is as close to perfection as I have ever come. Waiting for my strawberry pie to chill so I can have a whole piece, instead of just nibbling the edge off the crust. Your recipe, directions, and tips are great. Thank you!

    1. Gluten Free & More
      July 1, 2019

      You’re very welcome, Karen! And thank you so much for the kind words! I’m so happy you like this recipe. That strawberry pie sounds delicious! Enjoy :)

  182. Valerie
    January 8, 2020

    I’ve been making this pie crust for the last 6 years. Everyone loves it, even those who are not gluten free. It’s better than any other crust I’ve tried in my gluten free baking and better than any store bought I’ve tried. It does make a thick crust so I roll as thin as possible.

  183. Jessica
    August 28, 2020

    This is my go-to pie crust recipe. Thank you! I’ve made pies that even the harshest gluten-free critics absolutely love using this recipe. I’ve even made it with butter substitute since I can’t have dairy either now that I’m nursing. I use earth balance and leave out the salt and it still makes a great crust. Five stars.

    1. Gluten Free & More
      August 28, 2020

      Thank you, Jessica! I’m so happy to hear that you love it and I appreciate you taking the time to let me know!

  184. Hannah Flack
    September 28, 2020

    This was yummy! I’ve never made spaghetti squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer.

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