Gluten-Free Pie Crust

To make the perfect flaky gluten-free pie crust, you’d need a ton of ingredients that make a recipe read more like a science project. That’s not what this is. Instead, this recipe makes a crisp-tender cookie-like crust with the toasty, comforting flavor of oat flour and a buttery richness that would complement nearly any of your favorite sweet or savory pie fillings (it's particularly good in this gluten-free pumpkin pie recipe).

And in fact, there’s not a lot this easy gluten-free pie crust recipe can’t do. Bottom crust? Of course. Top crust? Sure. But you could also deploy it as an alternative to classic sugar cookie dough, press it into the bottom of a square tin for gluten-free lemon bars, or use it as a GF tart base. Whether it’s your first time gluten-free baking or your pantry is filled with buckets of rice flour, this homemade gluten-free pie dough is foolproof and bakes up golden brown with a tender crumb.

An all-purpose gluten-free flour blend rounds out the crust so it’s not too oaty. This is not the same as a measure-for-measure or 1:1 blend—or a gluten-free baking mix—so look at the package carefully. We like the versions from King Arthur and Bob’s Red Mill, both easily purchased through Amazon. The other secret is adding chunks of cream cheese with the cold butter, which helps bind the pie crust dough together in the absence of gluten.

Make sure to use plenty of that same gluten-free all-purpose flour mix for rolling out the dough. If it feels too soft to work with at any point, stick it back in the fridge or freezer to firm up. 

Planning to pre-bake this pie crust? Pick up our favorite pie weights and follow our guide to blind baking for tips.