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The Ultimate Gluten-Free Pie Crust (Flaky & No-Fail!)

A buttery, flaky, and reliable gluten-free pie crust that’s easy to roll and perfect for sweet or savory pies.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings: 2 crusts
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Pie Crust
  • 2.5 cups gluten-free all-purpose flour blend with xanthan gum
  • 1 tbsp granulated sugar optional
  • 1 tsp salt
  • 1 cup unsalted butter very cold and cubed
  • 6-8 tbsp ice-cold water
  • 1 tsp apple cider vinegar optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Whisk flour, sugar, and salt in a bowl.
  2. Cut cold butter into flour until pea-sized crumbs form.
  3. Mix vinegar into ice water and add gradually to dough.
  4. Form dough into two discs and chill 60 minutes.
  5. Roll between parchment and fit into pie dish.
  6. Blind bake at 375°F for 15 minutes with weights, then 10–12 minutes uncovered.

Notes

Keep ingredients cold and avoid overmixing for best flakiness.