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Karen's Gluten Free Pastry Crust for Pie

Karen’s Gluten Free Pastry Crust for Pie

I like my crust golden, flakey, buttery and sweet! This recipe makes two 6 inch smaller pies. Double the recipe for a 9 inch regular sized pie.

Karen’s Gluten Free Buttery & Flaky Pie Crust

With a few hints – this Gluten Free Crust will rival ANY with regular flour. A light, crispy crust is achieved by starting with cold butter – and working quickly; not overworking the dough. Because of the lack of gluten – handling of the dough is done in a gentle manner.

Karen's Gluten Free Pastry Crust for Pie


1 cup All Purpose Gluten Free Flour Blend (I’ve used Bob’s Red Mill 1 to 1)  

2 tablespoons pure cane sugar

¼ teaspoon sea salt

3 tablespoons very cold water

1 large egg yolk (I’ve used pasture raised)  

1 stick unsalted butter  (8 tablespoons) I’ve used organic; no “natural flavor”



*This recipe make enough dough plus lattice topping for 2, 6 inch pies.


Cut the butter into tablespoons, wrap in waxed paper and freeze for 15 minutes.


In the meantime add the flour, sugar and salt in a medium- large bowl.
In a small bowl, add egg yolk and cold water – stir well with a fork; set aside.


Add the butter to the flour bowl. Using a pastry blender – “cut” the butter into small pieces; the size of large peas.
Make a well in the center. Add the egg/water mixture and mix in quickly with a wooden spoon or rubber spatula.
When it looks somewhat combined – quickly use your hands to bring the dough together into a ball.
Do so quickly – the warmth of your hands can heat the dough.
Cold pieces of butter in the dough  – with a marbled appearance create a flaky dough.


Wrap the ball of dough in waxed paper and refrigerate until cold, at least 30 minutes.


Proceed with recipe to roll out the dough in recipe: Fabulous Black Raspberry Pie!

*Double this recipe for a 9″ pie pan. 


See BLOG for many more photos and steps to make the perfect pie.
This recipe can not be reproduced without the consent of its author, Karen Sheer

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