Basic Gluten-Free Pie Crust Recipe

This recipe is for fail-proof basic gluten free pie crust. We all love pies, especially those made with fresh seasonal fruit. The nostalgic aroma of freshly baked pie lingering in our home will bring back memories of comfort and deliciousness every time.

4 Ingredient Gluten Free Pie Crust Recipe

In this single gluten-free pie crust recipe, I used only four ingredients plus ice water. There are no fancy ingredients, only gluten-free flour blend, baking soda, butter and sour cream. The sour cream is what makes this pie crust extra flaky. 

Wet ingredients must be chilled for gluten free pie crust!

It is essential to have the butter and sour cream well chilled for the crust to be light. I find placing the butter in the freezer for a few minutes and then using a box grater to grate it works exceptionally well in this pie crust recipe.

When you add the ice water, add very little at a time, the dough has to be reasonably dry but moist enough to hold together. This gluten-free pie dough works so well in the gluten-free blackberry peach galette recipe.

Should you par-bake gluten-free pie crust?

This gluten-free pie crust has to be par-baked before being used in recipes. By par-baking the crust, it will stay flaky and not soggy.

To par-bake the crust is simple. Once the dough has chilled, pierce the bottom of the crust all over with a fork. 

Then top the crust with a sheet of parchment paper and fill with dried beans or pie weights—Bake for ten minutes before adding the filling.

3 popular gluten-free pie filling recipes

∼ Gluten-free cherry pie filling

• 3 cups pitted cherries
• 1 cup sugar
• 1 Tbsp. Tapioca starch
• Water

Place the cherries and sugar in a pot over medium heat. Combine tapioca starch with enough water to form a smooth paste. Add to the cherries and mix. Cook over medium heat continually stirring until the sauce is slightly thickened and glossy, cool. Pour into the parbaked pie crust and bake at 350 F for about 30 – 35 minutes, until the crust is golden brown

∼ Gluten-free strawberry pie filling

• 5 cups sliced strawberries, divided
• 3/4 cup sugar
• 3/4 cup water
• 1 tsp. Pure vanilla extract
• 3 Tbsp. Tapioca starch

Place 4 cups sliced strawberries into a saucepan. Mix sugar, water, vanilla and tapioca starch and add to the strawberries. Cook over medium heat, continually stirring until thickened. As soon as the sauce starts to thicken, remove it from the heat. Stir in the remaining cup of sliced strawberries and cool. Pour into the parbaked pie crust and bake at 350 F for about 30 – 35 minutes, until the crust is golden brown

∼ Gluten-free peach pie filling

• 5 cups sliced peeled peaches
• 1 Tbsp. Fresh lemon juice
• 1/2 cup sugar
• 2 Tbsp. Tapioca starch
• 1/2 tsp. GF ground cinnamon
• 1/4 tsp. GF ground nutmeg
• 2 Tbsp. Unsalted butter

Place the sliced peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl, mix the sugar, tapioca starch, cinnamon, and nutmeg Pour over the peaches and mix gently. Pour into parbaked pie crust and dot with butter. Bake at 350 F for about 30 – 35 minutes until the crust is golden brown.

For our complete list of sweet and savoury pies, check out these gluten-free pie recipes

If you do make a gluten-free sweet summer pie, don’t forget to join me on my Facebook page for the latest updates.