Breakfast & Brunch:

Homemade Gluten-Free Pie Crust

Yield 1 pie crust
Prep Time 15 minutes
Total Time 35 minutes

  • 2 cups all-purpose gluten free flour blend for baking
  • 1 stick cold, unsalted butter
  • 1 tsp kosher salt
  • 3 tbsp water
  • Special equipment: Pie weights or dried beans


Cut butter into quarter inch sized cubes and keep very cold until ready to use. In a food processor, add flour, salt and butter and pulse until the butter is cut into pea sized shape, then mix until the texture is like sand. With the food processor running, slowly add one tablespoon of ice water at a time and turn off the machine when the mixture turns into a ball. Wrap in plastic wrap and press down until the shape is a one inch thick circle. Refrigerate for at least an hour. Heat oven to 325 degrees. Roll the dough into a quarter inch thick circle, dusting the rolling pin and the dough to ensure it doesn’t stick. Gently transfer to a springform pan or a pie dish and press down gently. Using a fork, prick the bottom of the dough and the sides, cover with parchment paper and pie weights or dried beans and bake for 20 minutes.  Allow to cool before removing parchment paper.