Use this simple gluten free pie crust in any of your favorite pie recipes! This crust is the perfect foundation for sweet or savory gluten free pies and galettes. It is also made with vegan butter to make it perfectly dairy free.
No Fuss Gluten Free Pie Crust
I love a good crust. I am notorious for snacking on the crust before the pie slices are even being served. So it was imperative (and frankly about time!) that I added a pie crust recipe to the website. This recipe is made with gluten free flour (my favorite to use are Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Measure For Measure Flour, vegan butter, water, and salt. It’s really that simple!
Ingredients for Gluten Free Pie Crust
- Gluten Free Flour - I have tested this recipe using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure For Measure Flour. If you are not gluten-free, then you can substitute regular all-purpose flour.
- Salt - I use fine sea salt but you could also use regular salt or kosher salt.
- Butter - I use Country Crock Plant Based Butter but you could substitute regular unsalted butter if not dairy free. Also make sure to use cold butter.
- Water - Use ice cold water for best results. Make sure to add a tablespoon at a time since amounts will vary depending on the texture of the dough.
How To Make Simple Gluten Free Pie Crust
- First, place the flour and salt into the food processor. Add the cubed butter to the flour and salt. Pulse a few times for the mixture to form dry crumbs. Note: Alternatively, you can use your hands or pastry cutter instead of a food processor.
- Add 3 tbsp of cold water and pulse again. Add 1 tbsp of water at a time until dough forms. Be sure not to add too much water or the dough will be hard to roll and be too sticky.
- Form the dough into a ball and wrap with plastic wrap. Refrigerate the dough for at least 30 minutes before using.
Can you make the pie dough ahead of time?
Yes! This gluten free pie dough can be refrigerated for up to 2 days or frozen for up to 3 months.
Wrap the ball of dough in plastic wrap and then an airtight container or bag for freezing. Thaw the dough overnight in the refrigerator to use the next day.
What to use this pie crust with?
- Caramel Apple Galette
- Strawberry Galette
- Savory quiche or pot pie recipes
- Fruit pies (blueberry is my favorite!)
Other Gluten Free Desserts To Try:
- Dutch Oven Peach Cobbler
- Healthier Lemon Bars
- Blueberry Crisp
- No Bake Triple Berry pie
- The Best Zucchini Coffee Cake
Rate this recipe!
Did you like this recipe? Let me know in the comments below. Additionally, you can check out my Instagram and Pinterest for more food photography inspiration and recipes!
If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!
This post may contain affiliate links. Thank you for supporting With Sweet Honey!
Simple Gluten Free Pie Crust
Equipment
Ingredients
- 1-¼ cup gluten free 1-to-1 flour Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Measure For Measure Flour
- ½ tsp sea salt
- ½ cup cold vegan butter cubed
- 3-5 tbsp ice cold water
Instructions
- Place the flour and salt into the food processor. Add the cubed butter to the flour and salt. Pulse a few times for the mixture to form dry crumbs.
- Add 3 tbsp of cold water and pulse again. Add 1 tbsp of water at a time until dough forms. Be sure not to add too much water or the dough will be hard to roll and be too sticky.
- Form the dough into a ball and wrap with plastic wrap. Refrigerate the dough for at least 30 minutes before using.
Notes
- This recipe makes one 9-inch pie crust. Double the recipe for a double crust pie.
- I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Measure For Measure Flour for best results.
- Try to not over-process the butter and flour. The small chunks of butter will make the crust more flakey.
- Use this pie dough recipe with our Caramel Apple Galette recipe!
Leave a Reply