Flawless Gluten-Free Pie Crust (Flaky & Butter-Rich)
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No more tearing, crumbling, sticky pie dough. This food processor method yields an incredibly flaky, butter-layered gluten-free pie crust every single time.
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The Golden Rule of Flaky Pie
The secret to a flaky pie crust—whether it has gluten in it or not—is cold butter.
When chunks of cold butter melt in the hot oven, they release steam, pushing the flour layers apart to create those beautiful, shattering, crispy flakes.
When you make pie dough by hand, the heat from your fingers melts the butter before it ever sees the oven, resulting in a tough, sandy crust. With gluten-free flour, this sandy texture is even worse.
You have to work fast. You have to keep it perfectly ice-cold.
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Why You Need a Food Processor
To keep the butter completely solid, you shouldn't touch the dough until the very last second.
Equipment Needed For This Recipe:
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The Recipe
*Prep: 15 mins | Chill: 1 hour*
Ingredients
Instructions
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About the Author
Sarah Mitchell
Lead Content Writer & Nutritionist, B.S. Nutrition Science
Sarah was diagnosed with celiac disease in 2018 and writes evidence-based guides combining clinical nutrition knowledge with 6+ years of personal gluten-free living experience. All health content is medically reviewed by our advisory team.
Meet our full team →Medical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
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