Gluten-Free Pie Dough

This is the workhorse crust behind half the pies on this site: flaky, rollable, and forgiving, because gluten-free dough can be re-rolled without toughening — the one advantage we hold over wheat bakers. Cold butter and a hot oven do the lamination.

Yield: Two 9-inch crusts · Time: 20 min + 1 hr chill

Ingredients

• 2 1/2 cups (350 g) gluten-free all-purpose flour blend with xanthan gum
• 1 tbsp sugar
• 1 tsp salt
• 1 cup (225 g) very cold butter, cubed
• 1 egg
• 1 tbsp apple cider vinegar
• 4–6 tbsp ice water

Directions

1. Whisk the flour blend, sugar, and salt; cut in the butter to pea-size.
2. Whisk the egg, vinegar, and 4 tablespoons ice water; drizzle in and toss until the dough holds when squeezed.
3. Divide into two disks, wrap, and chill 1 hour.
4. Roll between parchment sheets to 1/8 inch; peel, flip into the pan, and patch freely.
5. Blind-bake at 375°F (190°C) with weights for filled pies, or fill and bake per your recipe.

Pro tip: Cracks are cosmetic — press them together with a damp finger; unlike wheat dough, this crust never punishes handling.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Baking Basics & Pantry, or explore our gluten-free breakfast recipe database and hot cereal guide.