With our gluten-free pie crust recipe there's no need to skip out on the pie at Thanksgiving or any other gathering just because you're avoiding gluten. Just add your favorite filling!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • In a large airtight container whisk together the rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

  • For a single-crust pastry, in a medium bowl stir together 1 1/2 cups of the flour mixture, sugar, and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size.

  • Sprinkle water over flour mixture, 1 tablespoon at a time, stirring with a fork after each addition until moistened. Gather into a ball, kneading gently until it holds together.

  • Flour a piece of parchment paper with the flour mixture. Place dough on parchment; flatten into a disc. Flour top of dough; top with another piece of parchment. Roll pastry between parchment into a 12-inch circle, peeling back top sheet of paper and sprinkling with flour as necessary. Carefully peel off top piece of parchment. Invert pastry and bottom parchment into a 9-inch pie plate; carefully peel off paper. Press together any cracks or patch any broken pieces. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with plate's edge. Crimp as desired. Fill and bake as directed.

  • For a par-baked pastry (for custard-type pies), preheat oven to 450°F. Prepare as directed. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until just set. Cool on a wire rack. fill and bake as directed in recipe.

  • For a baked pastry (for chilled pie fillings), preheat oven to 450°F. Prepare as directed. Prick bottom and sides with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake 8 to 10 minutes more or until golden. Cool on a wire rack. fill as desired.

Pastry for a Double-Crust Pie:

Prepare as above, except use 2 1/2 cups of the flour mix, 2 tablespoons sugar, 1 teaspoon salt, 1/2 cup shortening, 1/4 cup butter, and 1/2 to 2/3 cup ice water.