You are here: Home » Recipes » Gluten-Free Pie Crust Gluten-Free Pie Crust Recipe by King Arthur Flour Yield 1 pieces This gluten-free pie crust has a flaky texture that’s often hard to achieve with gluten-free ingredients. PrintEmail We're proud of the flaky texture of this crust, which can be difficult to achieve with gluten-free ingredients. Thorough baking and a golden brown color will give this crust a wonderful toasty flavor. This is enough for a single 9-inch crust, but can easily be doubled to make a two-crust pie. Note that the Instant ClearJel used here is optional; it's not packaged in a gluten-free facility, and thus isn't suitable for celiacs, or for those with a strong allergy to gluten. Ingredients 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*1 tablespoon sugar2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)1/2 teaspoon xanthan gum1/2 teaspoon salt6 tablespoons cold butter1 large egg2 teaspoons lemon juice or vinegar Instructions Lightly grease a 9-inch pie pan. Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt. Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining. Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary. Shape into a ball and chill for an hour, or up to overnight. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan. Fill and bake as your pie recipe directs. Makes 1 (9-inch) pie crust *Make your own blend: Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).