Flaky Gluten Free Pie Crust Recipe

I first discovered this recipe for pie crust with Crisco when making pumpkin pecan pie with my friend Sandy. 

This pie crust recipe is based on a recipe from Jill Moats. Two generations of Sandy’s family have been baking it for over 40 years. The recipe was originally adapted from an old version printed on the Crisco shortening package.

Over the last 10 years, I have baked many pies, galettes, tarts and other pastries. I have developed my favorite paleo pie crust, an all-butter gluten free pie crust, and a foolproof olive oil and yogurt gluten free pie crust.

But time and time again, I’ve returned to this shortening pie crust for an easy pastry crust. And in the last five years, since switching to a gluten-free diet, I have also found ways to adapt this crust to be the perfect, easy gluten free pie crust recipe. 

This shortening-based gluten-free pie crust is easy to make, requires no blink baking, and can even be made ahead and frozen!  I use this pie crust for many of my Thanksgiving gluten free pies and pastries, and I'm confident that once you try it, you will also become a fan of this gluten free vegan pie crust!

• Gluten free flour blend - my recommended gluten free flour mixes are King Arthur gluten free 1:1 blend or the Thomas Keller Cup4Cup blend. I also use the Irresistibles gluten free flour blend in Canada, and the PC gluten free flour blend. The important thing is ensuring your mix has xanthan gum in the ingredients.
• Salt - heightens the flavors in the pie.
• Sugar - for a sweet pie crust dough, don't forget the sugar (you can also use any granulated sugar replacement that's safe for baking, like Swerve).
• Shortening - shortening makes for a gluten free pastry dough that is flexible, dairy free (and vegan), and not as fragile or demanding as cold butter pastry. Many of us use Crisco shortening, but it's far from being the only game in town. Choose your favorite shortening brand, and use it - just make sure it's COLD! Also, butter prices are increasing across the board (and borders). shortening makes for an inexpensive alternative to butter!
• Eggs or Vegan Egg replacement - this crust gluten free can be made with 1 egg, vegan egg replacer or more water. Omit the egg for a gluten free vegan pie crust.
• Cold water - tap or filtered, the important thing is the water you use is cold! I chill my water with ice cubes.
• White vinegar - vinegar is an acid that makes the crust flaky. You won't be able to taste it, but don't skip it! You can use lemon juice as well, but it won't be as nice.

See recipe card for quantities.

Shortening is the name of all fats that remain solid in room temperature. This list includes vegetable shortening (like Crisco), lard, and margarine. The idea of shortening is creating a short pastry - i.e., pastry in which little gluten develops and is flaky and crumbly as a result.

This is exactly what you want in regular and gluten free pie, galette and tart, as well as in gluten free shortbread cookies.

Cover your working surface with parchment paper when the crust has cooled and you're ready to bake the pie. Remove the pie crust from the refrigerator and transfer the dough onto the parchment paper and cover it with another piece of parchment paper. 

Roll the bottom of the crust between the two pieces of parchment to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate to about ¼-inch thickness.

If you're blind baking the crust, line the chilled crust with parchment paper and fill with dried beans or pie weights to prevent it from puffing up during baking. Adjust them gently so they cover the entire bottom and sides evenly.

This is a recipe for pie crust - but everyone knows the other important part of a pie is the pie filling. Here are some of my favorite pie fillings to use with the best gluten free pie crust:

Single Crust Pies to Try

If you're craving a flaky crust, zesty orange, maple syrup, and Thanksgiving flavors, try this easy-to-make Hubbard Squash Pie. It's vegan and paleo, and it's sure to satisfy everyone. For more fall flavors, try this gluten-free and vegan Pumpkin Pecan Pie, or stick to the classics with our traditional gluten-free Pumpkin Pie.  If you want a more nuttie pie for your next family gathering, try our Best Gluten-Free Pecan Pie With Maple Syrup And Maple Dulce De Leche Cream. 

Double-Crust Pies to Try

If you want  to put a double crust to use, look no futher than this incredible Gluten Free Apple Pie with a lattice pie top.  Try something new with this flaky and delicious Middle Eastern delight. Try our Ma'amoul Date Pie - the perfect blend of cardamom, cinnamon, and dates.  

After you make the pie, this gluten-free crust can be stored in the refrigerator, wrapped in plastic wrap, for up to 3 days. I recommend making the crust a day or two before making your pie.

This gluten-free pie crust also freezes beautifully. Wrap it in plastic wrap as a ball or shape it into a pie and freeze inside a pie pan or aluminum pie foil, wrapped in plastic wrap. It will keep in the freezer for three months.

For a spring in your step, you have to try this gluten free Cherry Cobbler with a touch of rose. The perfect spring dessert with roses and cherry blossoms. For an easy, no-bake option, try this Chocolate Pistachio Cake.  

If you need a delicious pick-me up during the colder ones, this gluten-free White Chocolate Lava Cake with raspberries is exactly what you're looking for. For more berry-delicious dessert options, try our Cranberry, Pistachio, and Raspberry White Chocolate Bark.