Use very cold ingredients! This is crucial for a flaky crust. Place the butter and eggs in the freezer for 15-20 minutes before starting. Don't overwork the dough. Overworking develops gluten, which we don't want in a gluten-free crust. Handle the dough as little as possible. If the dough becomes too soft while rolling, return it to the refrigerator for 10-15 minutes to firm up. For a blind-baked crust, prick the bottom of the crust with a fork and line with parchment paper and pie weights before baking. This crust can also be used for tarts or other pastry applications.
Gluten-Free Pie Crust
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 20 mins
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SERVING16 People
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VIEWS82
Craving a flaky, tender pie crust without the gluten? Look no further! This recipe delivers a surprisingly delicious gluten-free crust that will have everyone reaching for seconds. It's sturdy enough to handle fillings and boasts a delicate, buttery flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol50 mg
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Fiber1 g
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Protein2 g
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Saturated Fat7 g
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Sodium81 mg
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Sugar1 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a food processor, combine ¾ cup arrowroot starch, white rice flour, brown rice flour, and sugar. Pulse until well blended. (2 minutes)
02 Step
Recipe View Add the cold butter pieces to the flour mixture. Pulse until the mixture resembles coarse oatmeal with small pea-sized pieces of butter. (3 minutes)
03 Step
Recipe View Transfer the flour-butter mixture to a large bowl. Add the cold eggs and vinegar. Gently knead the mixture until just combined. (2 minutes)
04 Step
Recipe View If the dough seems too dry and crumbly, add ice water, 1 tablespoon at a time, until the dough just comes together and forms a ball. Be careful not to overwork the dough. (1 minute)
05 Step
Recipe View Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. (60 minutes)
06 Step
Recipe View When ready to roll out the dough, place a sheet of plastic wrap on your work surface and lightly dust it with arrowroot starch. Place one disc of dough on the prepared surface.
07 Step
Recipe View Dust the top of the dough and your rolling pin with more arrowroot starch. Gently roll out the dough into a 9-inch circle, about ⅛-inch thick. If the dough sticks, gently lift it and add more arrowroot starch underneath. (10 minutes)
08 Step
Recipe View Repeat with the remaining dough disc. Transfer the rolled-out dough to your pie dish and crimp the edges as desired. (5 minutes)
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Jessie Kulas
May 21, 2025This is the best gluten-free pie crust I've ever made! It's so flaky and tastes just like a regular pie crust.
Jerrell Mann
May 9, 2025I was skeptical, but this recipe is a game-changer. My family couldn't even tell it was gluten-free!
Buford Powlowski
Mar 7, 2025The trick of freezing the butter and eggs is genius! My crust turned out perfectly.
Alverta Goldner
Feb 9, 2025I added a pinch of salt to the dough, and it really enhanced the flavor.