Extra Flaky Gluten Free Pie Crust Recipe

There’s something almost magical about the first bite of a perfectly baked pie crust: a soft whisper of butter, a delicate crunch that gives way to pillowy layers, and that warm, nutty aroma that fills the kitchen and invites everyone to the table. This extra flaky gluten free pie crust delivers that exact experience — tender yet crisp, buttery yet light — so you don’t have to sacrifice texture or tradition just because you’re avoiding gluten. It’s the kind of crust that sparks smiles at holiday tables, comforts on cool mornings with a slice of fruit and coffee, and earns compliments at casual potlucks.

Whether you’re baking a rustic apple galette for autumn, a silky lemon filling for spring brunch, or simply making a quick savory tart to elevate weeknight dinner, this crust is designed to be forgiving, flavour-forward, and reliably flaky every time.

At a Glance

Prep Time: 20 minutes (plus 1 hour chilling)
Cook Time: 12–15 minutes for parbake (or as required by your filling)
Total Time: ~1 hour 35 minutes (including chilling and parbake)
Servings: Makes one 9-inch single crust (slices into 6–8 servings depending on the filling)
Difficulty Level: Intermediate — simple technique, a few chilling steps for best results

Nutrition Highlights
Nutrition per serving (based on 8 servings for the whole crust; values are estimates)

Calories: ~190 kcal
Protein: ~2.9 g
Carbohydrates: ~17.9 g
Fat: ~11.5 g
Fiber: ~0.6 g
Sodium: ~130 mg

These values are estimated using ingredient data from USDA FoodData Central and typical commercial products. Actual nutrition will vary with your specific gluten-free flour blend and brands of butter or sour cream. For more on interpreting nutrition labels and portion guidance, credible sources include the USDA FoodData Central and the CDC’s nutrition guidance.

Why You’ll Love It
This crust’s winning combination is its buttery flavor and the light, layered texture that mimics a traditional all-butter crust — but without gluten. It’s perfect for:

Celebrations and holidays when presentation matters: golden edges, flakey layers.
Cozy breakfasts or brunches with fruit or custard fillings — comforting and refined.
Weeknight tarts: quick to assemble and forgiving if your schedule means a little extra chilling time.
Bringing people together: a crust this good sparks conversation and memories around the table.

Step-by-Step Instructions

Ingredients

1 1/2 cups all purpose gluten free flour blend
3/4 teaspoon xanthan gum (omit if your blend already contains it; if your blend requires more structure, use a heaping 3/4 teaspoon)
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter (roughly chopped and chilled)
1/2 cup sour cream (full fat preferred, chilled)
Ice water, by the teaspoonful (as necessary)
Egg white (for brushing, optional — creates a glossy seal and helps prevent sogginess)

Optional ingredients and substitutions

For a dairy-free/vegan crust: replace butter with chilled solid coconut oil or a vegan butter substitute (use the same volume) and use a dairy-free sour cream or 1/3 cup aquafaba plus 2 tablespoons plant-based yogurt to replicate moisture and binding.
For nutty richness: replace 1/4 cup of the gluten free flour blend with almond flour (reduces flakiness slightly but adds flavor).
For savory pies: add 1/2 teaspoon dried herbs (thyme, rosemary) and replace sour cream with Greek yogurt or omit for a more neutral base.

Method & Process

Chill your tools and ingredients: place the chopped butter in the freezer for 10–15 minutes and keep the sour cream well chilled. Cold fats = flakier layers.
Mix dry ingredients: in a large bowl, whisk together gluten free flour blend, xanthan gum (if using), baking powder, and kosher salt until evenly combined.
Cut in the butter: add chilled, chopped butter to the dry mix. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. These bits create the flaky pockets.
- Tip: Avoid turning the butter into paste — you want visible buttery bits.
Add sour cream: stir in the chilled sour cream until the dough begins to clump. If it looks too dry, add ice water a teaspoon at a time just until it comes together when pressed.
Form the dough: gather the dough into a ball, press gently to form a disc (don’t overwork). Wrap in plastic wrap and chill for at least 1 hour — this firms the butter and hydrates the flour for better rolling.
- Tip: If your blend contains a lot of starches, chilling longer (2 hours or overnight) can improve texture.
Smooth out the chilled dough: lightly flour a clean work surface with your gluten free flour. Let the dough sit at room temperature for 10 minutes to soften slightly, then roll from center outward to a 10–11 inch circle, dusting lightly to prevent sticking. Use a rolling pin cover or parchment for less mess.
- Tip: If the dough cracks at the edges, press and patch gently — it will seal in the pan.
Shape the dough in the pie plate: transfer dough to a 9-inch pie plate by gently rolling it onto the pin or folding it into quarters and easing it into the plate. Press into the bottom and sides without stretching. Trim overhang to 1 inch, fold under to create a neat rim, and crimp as desired.
Optional egg wash: beat an egg white with 1 tsp water and brush lightly across the crust if you want a shiny seal (especially helpful for wet fillings).
Parbake the crust ("blind bake") if your filling requires a pre-baked shell:
a. Preheat oven to 400°F (200°C).
b. Line crust with parchment and fill with pie weights or dried beans.
c. Bake 12–15 minutes until edges just begin to color.
d. Remove weights and parchment; bake an additional 4–6 minutes for a fully crisp base or leave as-is if your filling will bake further.
- Tip: To prevent a soggy bottom for custard or fruit pies, brush lightly with beaten egg white and return to oven for 2 minutes before adding filling.
Cool and fill: allow parbaked crust to cool slightly before adding filling, then follow your pie recipe’s baking time.

How to Serve
Serving Suggestions

Classic sweet: fill with apple, mixed berry, or lemon curd and serve with vanilla ice cream or whipped cream.
Savory option: blind-bake, cool, then fill with quiche custard (eggs, cream, cheese, sautéed vegetables) and bake until set — serve with a crisp green salad.
Simple pleasures: slice and serve plain with a dab of salted butter or a smear of jam for breakfast or tea.
Snack bites: cut baked crust into wedges, top with ricotta and honey or goat cheese and herbs for quick appetizers.

Storing Leftovers
Storing Leftovers

Room temperature: a baked pie (covered loosely) can sit at room temperature for up to 48 hours if it has a low-risk filling (fruit or custard kept cool). For fillings containing cream or eggs, limit to 2 hours at room temperature then refrigerate.
Refrigeration: baked pie with perishable filling — refrigerate in an airtight container for 3–4 days. Raw prepared dough (wrapped) will keep in the refrigerator for up to 48 hours.
Freezing: wrap raw dough tightly in plastic and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling. A baked crust can be frozen for up to 2 months; thaw in the refrigerator and re-crisp in a 350°F oven for 8–10 minutes before serving.

Chef’s Advice

Use a reliable gluten-free blend that contains or is compatible with xanthan gum (if your blend lacks it, include the 3/4 tsp to provide elasticity).
Keep everything cold: butter, sour cream, and even your mixing bowl can be chilled briefly; warmth breaks down the butter and reduces flakiness.
Avoid overworking the dough: handle just enough to combine. Overworking develops the starches and makes a tougher crust.
Adjust hydration carefully: gluten-free blends vary in absorbency. Add ice water sparingly and look for a cohesive dough that holds when pressed.
Don’t skip the parbake when your filling is wet — it’s the most reliable way to prevent a soggy bottom.

Creative Twists

Vegan, flaky twist: replace butter with chilled solid coconut oil and use vegan sour cream or a mix of aquafaba and plant yogurt. Chill thoroughly for structure.
Nutty almond crust: replace 1/4 cup of the gluten free flour blend with finely ground almond flour for a richer, toasted flavor and slight tenderness.
Herb & cheese savory crust: fold in 1/3 cup finely grated aged parmesan and 1/2 teaspoon dried thyme for quiche or savory tarts. Reduce salt slightly to compensate for the cheese.
Sweet spice variation: add 1/2 teaspoon cinnamon and 1 tablespoon powdered sugar to the dry mix for sweet pies like apple or pear.

All Your Questions Answered
Q: Can I make this crust ahead of time?
A: Yes — prepare the dough, wrap tightly, and refrigerate up to 48 hours or freeze up to 3 months. Thaw in the fridge before rolling.

Q: My dough cracks while rolling. What should I do?
A: Let it warm for 10 minutes at room temperature, press the cracked edges together with your fingertips (a little patching is normal), and roll gently. Dust lightly with flour to prevent sticking.

Q: Can I use this crust for deep-dish pies?
A: Yes — press into a deeper pan and adjust parbake time. You may need an extra 4–6 minutes for the base to crisp before filling.

Q: How do I prevent a soggy bottom?
A: Parbake the crust, use an egg-white seal, or brush with a thin layer of chocolate (for sweet pies) after parbaking to create a moisture barrier.

Q: Is this recipe low in calories?
A: This is an indulgent buttery crust; while portion control helps, consider lighter fillings (fruit with little added sugar) and smaller slices for a lower-calorie dessert.

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Conclusion

If you want more inspiration or a slightly different technique for rolling and handling gluten-free pie dough, these recipes are excellent resources: explore this Flaky Gluten Free Pie Crust Recipe (Rolls Out Easily) for helpful visuals and tips, and check out Extra Flaky All-Butter Gluten Free Pie Crust – The Loopy Whisk for another take on achieving beautiful layers.

Give this crust a try — share a photo, tell me how you filled it, or ask questions in the comments. I love hearing which variations become your new family favorite. Happy baking!