Flaky Gluten-Free Pie Crust
Try this easy to make flaky pie crust! It's tastes great in all pies from savory to sweet to quiche! Perfect for hand pies and pop tarts too!
Average Rating:
5 / 5, 0 votes

Servings: 1 9 inch Pie Crust
Prep Time: Minutes
Bake/Cook Time: Minutes


1 Cup minus 2 Tsp (134 g)

Steve’s GF Cake Flour Blend

1 Tbsp 1 Tsp (13 g)


3/8 Tsp (2 g)


3/8 Tsp (1.5 g)

Baking Powder

5 Tsp (20 g)


4 Tsp (20 g)

Shortening, Chilled

4 Tbsp (60 g)

Butter, chilled

2 Tbsp (28 g)


1/4 Cup 5 Tsp (84 g)

Water, cold


  1. Measure the butter and shortening and cut into 1/2 inch cubes. Wrap in plastic and place in freezer until well chilled and very firm.
  2. Whisk together the Steve’s GF Cake Flour Blend, cornstarch, salt, baking powder and sugar until well combined.
  3. Measure the oil and ice cold water and combine. This can be kept in the freezer until the butter and shortening are cold enough.
  4. Once the butter and shortening are almost frozen, remove them from the freezer and add the dry ingredients. Using a handheld pastry blender or the paddle attachment for a stand mixer cut fat into flour until it is somewhat coarse, about the size of peas.
  5. Now, remove the chilled water and oil and add that to the mixture. Once mostly combined dump the mixture onto a clean surface and knead the dough together lightly until it all comes together and you have a smooth ball of dough.
  6. Shape the dough into a ball and wrap in plastic. The dough can be frozen to use at a later date or kept in the fridge overnight.
  7. When planning to use the dough, remove it from the fridge and allow it to sit at room temperature for about 10-15 minutes. This will soften the dough enough to roll.
  8. Dust your work surface with a bit of white rice flour and place ball of dough over it. Dust the dough with a little white rice flour and begin rolling out from the center. Tip: Make a quarter turn each time you roll the dough for an even ball. If the dough is difficult to work with or is breaking too much, add 1-2 Tbsp of water to it.
  9. Roll out the dough slightly larger than your pie tin by leaving an extra inch on each side.
  10. Using a lightly greased pie tin, use your rolling pin to lift up the pie crust and gently drop it into the prepared pie tin. Press it into the bottom and make sure to cover the bottom and sides evenly. Trim off any remaining excess leaving about a quarter to half inch to tuck underneath and crimp the edges.
  11. Once shaped place the crust in the freezer to chill the dough well before baking.
  12. After the dough has chilled, pre-heat the oven to 400F. If you’re planning on baking the crust without any filling, dock the dough by poking the bottom with a fork a few times and cover the bottom with parchment paper. Add your pie weights on top of the parchment paper and bake for 10 minutes with weights.
  13. Remove the weights and bake for an additional 10-12 minutes until crisp on bottom and lightly browned.

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