This gluten free pie crust is my favorite gluten free dairy free pie crust - made with shortening, easy to work with and perfectly make-ahead and freezer-friendly! Use it in your favorite Thanksgiving recipes, or make it now and freeze for when you need it.
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, which has been baked by two generations of Sandy’s family for over 40 years now. 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 blind baking
- can be made ahead, and even 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!
Jump to:
What is shortening?
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 short pastry - ie, 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.
Gluten Free Pie Crust Ingredients
The ingredient list for this gf pie crust is short, and mostly revolves around shortening.
- Gluten free flour blend - my recommended gluten free flour mixes are King Arthur gluten free 1:1 blend, Bob's Red Mill 1:1 Gluten Free Flour, 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 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.
Recommended gluten free flour blends:
Bob's Red Mill 1:1 Gluten Free Flour
King Arthur's Gluten Free Blend
Instructions
Making a homemade gluten free pie crust with shortening is easy, fun, and great for scaling and making ahead. Here are my stages of baking a gluten free dairy free pie crust:
To make the crust, combine flour, sugar and salt in a mixing bowl. Alternatively, you can also process this in the food processor for 10 seconds.
Cut chilled shortening into flour with two knives until mixture is uniform and shortening resembles large peas. Do not overwork. You can also add this to the food processor in pulses.
Beat egg (if using), water and vinegar together. Pour evenly over the flour mixture. Stir with wooden spoon until well combined and all of the mixture is moistened. If making dough in a food processor, slowly add in the liquid mixture gradually, with the motor running.
Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 30 minutes (or longer, if making ahead). If freezing, double wrap in plastic and freeze for up to 3 months.
When the crust has cooled and you're ready to bake the pie, cover your working surface with parchment paper. Transfer dough onto the parchment paper, and cover with another piece of parchment paper. Roll dough 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 ½-inch thickness.
Remove the top layer of parchment paper (if parts tear off, simply stick them back together). Using the bottom piece of parchment paper, transfer the gluten free pie crust onto the pie plate. Invert it, and press onto the pie plate using the parchment paper. Gently remove the paper, and patch any holes or tears. Flute the edges as desired. Use in your favorite pie recipe, or freeze for future use for up to 3 months.
Hint: this recipe makes a 9-inch pie. Make a double batch (or even triple!) of this crust, and use the extra for decorations - or for freezing for later.
Substitutions
This recipe makes a 9-inch gluten free, dairy free pastry. Here are some substitutions you can use:
- Shortening - shortening makes for an inexpensive, flaky and vegan gluten free pastry. You can also use margarine for the same results.
- Whole 30 & paleo & keto - use lard in place of shortening.
Gluten Free Pie Fillings
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 glpie fillings:
- gluten free apple pie
- gluten free pecan pie
- hubbard squash pie
- gluten free pumpkin pecan pie
- date pie
Equipment
There's a few basic things you'll need to make this gluten free pie pastry.
You can also use a food processor to make this gluten free pie dough, but it's not necessary.
Storage
This gluten free crust can be stored, wrapped in plastic wrap, in the refrigerator for up to 3 days. I recommend making the crust a day or two ahead of 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 shape and freeze inside a pie pan or aluminum pie foil, wrapped in plastic wrap. It will keep in the freezer for 3 months.
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Top Tips
Roll the pie crust between two pieces of parchment - this prevents the crust from sticking to your rolling pin and the table. It also makes the crust easier to transport onto your pie plate.
Cold ingredients make for a better crust - gluten free pies, as well as regular pies, like to be cold. Keep your ingredients as cold as possible right until baking. Then, when your gluten free pie crust is shaped, transfer it to the fridge to cool again before baking. If you're making any pie decorations, cool the rest of the pie while doing so. Basically, try to keep everything as cold as possible - like you would with ice cream
FAQ
Absolutely. This gluten free pie crust can be frozen wrapped in plastic wrap as a ball, or shaped into a pie shape and frozen inside a pie pan or aluminum pie foil, also wrapped in plastic wrap. It will keep in the freezer for 3 months.
I recommend doing so - it takes the pressure off and ensures your filling is as cold as possible.
Nope. It crisps up just fine without blind baking. To ensure the best, flakiest, and crispiest gluten free pie crust, start at a high temperature and then lower it - we bake this pie at 435 F for 15 minutes, and then lower the temperature to 350 F.
i have never tried baking a pie in the air fryer, but this air fryer pot pie recipe has clear instructions on how to do so!
Yes - but I actually find that shortening makes for extra flaky crust! Try this butter gluten free pie crust instead if you're looking for that butter fix.
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Recipe
Gluten Free Dairy Free Pie Crust
Ingredients
For 1 9- inch pie:
- For crust:
- 1 ¼ cup all-purpose gluten free flour
- 2 ml ¼ teaspoon salt
- 2 tablespoon sugar
- ½ cup shortening chilled
- OPTIONAL: One small egg
- 1-4 tablespoons cold water if using egg, use 1 tablespoon of water; if not using egg, use 4.
- 1 tablespoon white vinegar
Instructions
- To make the crust, combine flour, sugar and salt in a mixing bowl. Alternatively, you can also process this in the food processor for 10 seconds.
- Cut chilled shortening into flour with two knives until mixture is uniform and shortening resembles large peas. Do not overwork. You can also add this to the food processor in pulses.
- Beat egg (if using), water and vinegar together. Pour evenly over the flour mixture. Stir with wooden spoon until well combined and all of the mixture is moistened. If making dough in a food processor, slowly add in the liquid mixture gradually, with the motor running.
- Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 30 minutes (or longer, if making ahead). If freezing, double wrap in plastic and freeze for up to 3 months.
- When the crust has cooled and you're ready to bake the pie, cover your working surface with parchment paper. Lightly dust it with flour. Transfer dough onto the lightly floured piece of parchment paper, and cover with another piece of parchment paper. Roll dough 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 ½-inch thickness.
- Remove the top layer of parchment paper (if parts tear off, simply stick them back together). Using the bottom piece of parchment paper, transfer the gluten free pie crust onto the pie plate. Invert it, and press onto the pie plate using the parchment paper. Gently remove the paper, and patch any holes or tears. Flute the edges as desired. Use in your favorite pie recipe, or freeze for future use for up to 3 months.
Lisa says
I've been looking for a good pie crust recipe for the holidays without gluten or dairy. This one tastes great and will be the one I use.
kseniaprints says
Well you definitely found it. I’ve been going back to this pie for 6+ years
Sherrie says
This is perfect for hosting GF friends this holiday! Thank you for this timely recipe!
kseniaprints says
I’m sure your friends are going to love this pie base
Angela says
I was looking for a gluten free base, thanks for the recipe! Everyone loved the pie I made!
kseniaprints says
It's my go-to crust!
Sherry says
This was the perfect pie crust to make for my pumpkin pie for Thanksgiving. Thank you for a great gluten free recipe!
Jenn says
Tested this pie crust for our pumpkin pie for the holidays and wow, it's good! It was easier to make than I thought it'd be and it was tasty!
Donna says
I am not the most confident person when it comes to gluten-free baking, but this worked out so well! Made it for my sister in law and she was very pleased 🙂