Gluten-Free Pastry Pie Crust

[Photographs: Elizabeth Barbone]

This crust bakes up light and flaky. For a traditional crust, select the white rice flour blend. For a whole-grain crust, use the millet, sorghum, and oat blend. Either recipe makes a delicious crust.

About the author: Elizabeth Barbone of joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Gluten-Free Pastry Pie Crust

About This Recipe

Yield:Makes one 9-inch double-crust
Active time:About 30 minutes
Total time:90 minutes
This recipe appears in: The Serious Eats Guide to Making Gluten-Free Pie How to Make Gluten-Free Pastry Pie Crust


  • The Flour blend (choose one):
  • Traditional Pastry Crust
  • 1 1/4 cups (5 ounces) white or brown rice flour
  • 1/2 cup (2 ounce) sweet rice flour
  • 1/2 cup tapioca starch
  • Whole Grain Flour Blend
  • 1/2 cup plus 2 tablespoons (2.5 ounces) millet flour
  • 1/2 cup plus 2 tablespoons (2.5 ounces) sorghum flour
  • 1/2 cup (2 ounces) oat flour
  • 2 tablespoons granulated sugar (omit if making a savory crust)
  • 1 teaspoon xanthan gum
  • 1 cup (8 ounces) butter or shortening, cut into small pieces
  • 4 to 8 tablespoons water


  1. 1

    Food processor In the bowl of a food processor, combine dry ingredients. Pulse to combine. Add butter. Pulse to combine. No large pieces of butter should remain. This takes about ten short pulses.   Transfer mixture to large mixing bowl. Add 4 tablespoons water and stir, using a wooden spoon. If mixture is dry, add more water, one tablespoon at a time.

  2. 2

    By Hand Whisk together dry ingredients in large bowl. Add butter. Using either your hands or a pastry cutter, cut butter into flour mixture until no large pieces of butter remain. Add 4 tablespoons water and stir, using a wooden spoon. If mixture is dry, add more water, one tablespoon at a time.

  3. 3

    Divide dough in half and wrap with plastic wrap. Chill for one hour. Remove crust from the refrigerator and allow to come to almost room temperature. Cut two pieces of parchment 12 by 18-inches. Lightly flour one piece of parchment paper with white rice flour. Center the dough on the paper. Generously flour the top of the dough. Roll dough into a large circle, about 11-inches. Invert the pie plate over the dough. Slide your hand between the counter and the parchment paper. Place your other hand on the bottom of the pie pan. In one quick motion, flip the dough and pan over. Press dough into the pan. Carefully pull the paper off the dough. If any of the dough rips apart, press it back together. Trim edges, crimp if desired.  For a double crust pie, repeat process. Quickly flip rolled out dough onto the top of filled pie or roll dough around the rolling pin and transfer it to the top of the pie. Bake pie at the time and temperature the pie recipe directs.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: