How To Make An Easy Gluten-Free Pie Crust Recipe (Dairy-Free)

Don’t be intimidated to make pie crust! This gluten-free pie crust recipe is surprisingly very easy to make and roll out. It does take some prep time but that is mostly setting things in your freezer or refrigerator to chill. And it takes only 4 ingredients to make.

I do use a food processor and that makes it come together very fast. If you don’t have a food processor you can use two forks or a pastry cutter to cut in the frozen buttery spread.

How to Make A Gluten-Free & Dairy-Free Pie Crust Recipe

To make this pie dough start by taking 1/2 cup of buttery spread (Smart Balance or Earth Balance) and spread it out in small chunks on a freezer-safe plate. Put the plate of buttery spread in the freezer for 30 minutes.

After 30 minutes put the gluten-free flour mix, frozen buttery spread chunks, and salt in a food processor and pulse until crumbly. Mix in one tablespoon of ice water (only the water) and pulse. Add one more tablespoon of ice water and pulse until it forms into a ball.

If you don’t have a food processor use two forks or a pastry cutter to cut in the buttery spread into the flour and salt. Cut in until crumbly. Mix in one tablespoon of ice water and mix, add second tablespoon ice water and mix until it forms a ball.

Rolling Out Gluten-Free Pie Dough

Take the ball of pie dough and any stray pieces of dough and place them on a piece of parchment paper. Shape it into a round patty.

Place another piece of parchment paper over the pie dough and use a rolling pin to roll out to the pie crust to the size you need. Roll away from the center in different directions to evenly spread it out into a circle. Turn the whole pie dough with both parchment papers over several times while rolling out.

I have a pastry mat that shows the measurements of the pie pan so that it’s easy to know how big to roll it. If you don’t have something like that simply turn your pie pan over on top to see how big you need it to be. You’ll want it a little larger than your pie pan.

And even though I use a pastry mat I still put parchment paper down. Gluten-free pie dough is a bit stickier and more fragile than regular pie dough. Another great thing about the pastry mat is that it keeps the parchment paper from slipping so it makes it easier to roll the dough out.

Carefully pull off the top parchment paper and then holding the bottom layer of parchment paper turn your pie crust over onto your pie pan and then slowly let it form to the inside of your pie pan. Remove the parchment paper slowly. You may need to tear it in strips to get it off. Repair any tears that might happen by pushing the dough together with your fingers and then gently smooth out.

Shaping the Pie Crust

Trim the dough around the top edge of the pie pan to about a 1/2″  past the rim. Save any pieces that you trim off in case you need to repair any areas. Use your fingers to press a decorative design around the edge of the crust or use a fork to press a design along the edge.

Now that you have it in the pie pan and the edge has been decorated put it in the refrigerator for 30 minutes to chill. After it’s chilled take it out and fill it with your pie filling and bake according to directions. I find that it bakes best on one of the lower racks.

To Make The Top Pie Crust

Make the second pie crust. Roll out the second pie crust the same as before. Place this with the parchment paper on a flat cookie sheet that will fit in your refrigerator. Chill in the refrigerator for 30 minutes.

After the top pie dough has chilled remove it from the refrigerator. If you want to have a solid pie crust on top go ahead and place it on the pie and seal. Cut a few slits in the top to let the steam escape. 

Making a Lattice Design Pie Crust

If you want to do a lattice design cut the dough into strips. I use a pizza cutter but if you have one of those darling pinked pastry cutters use one of those for extra beauty!

Place the strips across the pie like a basket weave. Some of my strips did break but the dough is very easy to pinch back together. Seal the edges of the pie crust and decorate the edge using your fingers or use a fork to pinch together.

Gluten-Free and Dairy-Free Ingredients I Use:

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If it doesn’t have it add 1/2 teaspoon xanthan gum per cup of gluten-free flour.

Buttery Spread: The buttery spread that I use for this recipe is Smart Balance. Earth Balance could also be used. To soften buttery spread set it out on the counter for 10-15 minutes and it will get soft.

HOW TO MEASURE GLUTEN-FREE FLOUR:

When baking with gluten-free flours it’s really important to measure your flour correctly.

Before measuring out your flour use a spoon or whisk to fluff the flour in the container- mostly the top portion where you will be spooning it from. To fluff, simply stir around the flour lifting it and letting it fall back loosely.

Gluten-Free and Dairy-Free Pie Recipes:

Gluten-free Peach Pie Recipe
Gluten-free Pear Pie with Streusel Topping Recipe
Classic Pumpkin Pie
Dutch Apple Pie

Updated instruction 7/20/2020

Easy Gluten-Free Pie Crust

• Author: MamaShire
• Yield: 1 pie crust 1x
• Category: Desserts

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Description

With just 4 ingredients you’ll love how easy this pie crust is to make. Gluten-free & Dairy-free. I recommend not doubling this recipe. If you need two or more pie crusts just repeat the recipe.

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Ingredients

Scale 1x2x3x

1/2 cup Buttery Spread, chopped and frozen for 30 minutes (Smart Balance or Earth Balance)
1 1/4 cup gluten-free flour mix (I use Better Batter Gluten-Free Flour Mix)
1/2 teaspoon salt
2 tablespoons of ice water

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Instructions

Take 1/2 cup of buttery spread (Smart Balance or Earth Balance) and spread it out in small chunks on a freezer-safe plate. Put the plate with the buttery spread on it and place it in the freezer for 30 minutes.

In a food processor put in the gluten-free flour mix, frozen buttery spread chunks, and salt and pulse until crumbly. Mix in one tablespoon of ice water (water only) and pulse. Add one more tablespoon of ice water and pulse until it forms into a ball.

If you don’t have a food processor use two forks or a pastry cutter to cut in the buttery spread into the flour and salt. Cut in until crumbly. Mix in one tablespoon of ice water and mix, add second tablespoon ice water and mix until it forms a ball.

Rolling Out Gluten-Free Pie Dough

Take the ball of pie dough and any stray pieces of dough and place them on a piece of parchment paper. Pat out into a round patty.

Place another piece of parchment paper over the pie dough and use a rolling pin to roll out to the pie crust to the size you need. Roll away from the center in different directions to evenly spread it out into a circle. Grab the parchment paper on the corners and turn the whole pie dough and both parchment papers over several times while rolling out.

I have a pastry mat that shows the measurements of the pie pan so that it’s easy to know how big to roll it. If you don’t have something like that simply turn your pie pan over on top to see how big you need it to be. You’ll want it a little larger than your pie pan.

And even though I use a pastry mat I still put parchment paper down. Gluten-free pie dough is a bit stickier and more fragile than regular pie dough. Another great thing about the pastry mat is that it keeps the parchment paper from slipping so it makes it easier to roll the dough out.

Carefully pull off the top parchment paper and then holding the bottom layer of parchment paper turn your pie crust over onto your pie pan and then slowly let it form to the inside of your pie pan.

Remove the parchment paper slowly. You may need to tear it in strips to get it off. Repair any tears that might happen by pushing the dough together with your fingers and then gently smooth out.

Trim the dough around the top edge of the pie pan to about a 1/2″  past the rim. Save any pieces that you trim off in case you need to repair any areas. Use your fingers to press a decorative design around the edge of the crust or use a fork to press a design along the edge.

Now that you have it in the pie pan and the edge has been decorated put it in the refrigerator for 30 minutes to chill. After it’s chilled take it out and fill it with your pie filling and bake according to directions. I find that it bakes best on one of the lower racks.

To Make The Top Crust

Make the second pie crust. Roll out the second pie crust the same as before. The top crust does not need to be chilled as long as you use it right away. 

Place on top of the pie and cut off excess about an inch away from the edge, then fold over the edge of the bottom crust’s edge and seal then crimp. Cut a few slits in the top crust to allow the steam to escape.

Making a Lattice Design

If you want to do a lattice design cut the dough into strips. I use a pizza cutter but if you have one of those darling pinked pastry cutters use one of those for extra beauty!

Place the strips across the pie like a basket weave. Some of my strips did break but the dough is very easy to pinch back together. Seal the edges of the pie crust and decorate the edge using your fingers or use a fork to pinch together.

Bake according to your pie recipe.

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Keywords: gluten-free pie crust, pie crust, dairy-free pie crust, gluten-free desserts