Simple Gluten Free Pie Crust


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Simple Gluten Free Pie Crust recipe by Barefeet In The Kitchen

Tender and flaky as a traditional pie crust, this recipe is exactly what I hoped to find. There are a few tricks that will help you achieve a flaky crust:

  1. Make sure your butter and water are as cold as possible.
  2. Work quickly and avoid over working the dough, lumps of butter are a good thing in a pie crust.
  3. Use as little water as possible to hold the dough together, too much water will create a tough crust.
  4. Press the dough out between sheets of wax paper, don’t even mess with rolling it out on it’s own. The paper will also help with transferring the dough to the pan.

* If you are not in need of a gluten free crust, I have also made this all-butter pie crust recipe and I loved it.

Check out all of the Gluten Free Dessert Recipes on this website!

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Simple Gluten Free Pie Crust

Recipe adapted from and with thanks to Simply Gluten Free
Prep Time: 15 minutes
Total Time: 15 minutes


  • ½ cup butter frozen if possible, but cold from the fridge will work too
  • 2-4 tablespoons ice cold water fill a glass with ice and water and use the icy water
  • cup brown rice flour
  • cup tapioca starch
  • ¼ cup potato starch
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt


  • Combine the flours, sugar and salt in the bowl of a food process and pulse a couple times. Using a cheese grater, grate the butter and then add it to the flour mixture. Pulse a few times, just until the mixture is crumbly, with pea sized pieces of butter.
  • With the processor running, add just 1 tablespoon of water at a time, until the mixture barely clumps together. You should be able to squeeze a small bit of the dough together and have it hold its shape. Try to add as little water as possible.
  • Remove the dough from the machine by pouring the crumbly mixture into a gallon size ziploc. Press it into a rounded disk shape. Remove any air from the bag and refrigerate at least an hour before using. This can be kept in the refrigerator for 2-3 days.
  • When ready to use this dough, remove from the refrigerator about 5 minutes before rolling it out. Place a sheet of wax paper or parchment paper on the counter and very lightly sprinkle with flour. Place the dough on the prepared paper.
  • Sprinkle the dough very lightly with flour and place another sheet of paper on top. Using your hands or a rolling pin, press the dough out until it is roughly a circle. Remove the top paper and place an inverted pie plate over the dough.
  • Flip the plate over with the dough lightly pressed into it. Carefully peel off the second sheet of paper and gently press the crust into the pie plate. If the dough splits or breaks off, just press it back together. If you have enough of an overhang, you can make a decorative crust and flute the edges slightly.
  • Finish the pie according to directions. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mary E says

    Hi Mary, am looking to make your GF Pie Crust but can’t use potato starch. Is arrowroot a good sub for it?

    • Mary Younkin says

      I haven’t tried that, Mary, but I have substituted extra tapioca starch in place of the potato starch. The texture will be a little different, but it does work.