Perfect for sweet or savory pies – makes two bottom crusts or one full top & bottom set.

Whether you're baking up a holiday favorite or a cozy weeknight pot pie, a good pie crust can make all the difference—especially when you're gluten-free. This easy and reliable gluten-free pie crust is buttery, flaky, and works beautifully for both sweet and savory dishes. Made with Bob’s Red Mill 1:1 Gluten-Free Flour and just a handful of simple ingredients, it rolls out like a dream and bakes up golden and delicious. Plus, it can be dairy-free and freezer-friendly—perfect for making ahead before the big baking day.

🥧 Ingredients

• 2 cups Bob’s Red Mill Gluten-Free 1:1 Flour

• 1/2 cup palm shortening, chilled coconut oil, or real butter

• 1 large egg

• 2/3 cup water, added gradually (you may need slightly more or less)

• 1/2 teaspoon salt

• 2 teaspoons sugar (optional – omit for savory pies or increase slightly for dessert pies)

• Extra gluten-free flour or tapioca starch for dusting

👩‍🍳 Instructions

1. Mix the dry ingredients

In a large bowl, whisk together the gluten-free flour, salt, and sugar (if using).

2. Cut in the fat

Using a pastry cutter or fork, blend the shortening/butter into the flour mixture until crumbly with pea-sized pieces.

3. Add the egg

Mix in the egg until combined. The mixture will still look crumbly — that’s expected.

4. Add water slowly

Add water 1 tablespoon at a time, mixing between each addition, until the dough just holds together.

• The dough should be slightly moist but not sticky.

• If it’s too dry, add a tiny bit more water.

• If it’s too wet, dust with additional flour.

5. Divide the dough

Split the dough into two equal balls for either:

• Two bottom crusts

• Or one top & bottom set

6. Prepare for rolling

Shape each ball into a disc. Place on floured parchment or wax paper. Dust the top lightly with flour.

7. Roll it out

Place another sheet of parchment on top and roll to a circle slightly larger than your pie pan.

8. Transfer the crust

Remove the top parchment.
Slide your hand under the bottom sheet to flip the crust into the pie pan.
Peel back the paper as you gently press the crust into the dish.

• If cracks appear, simply patch them — gluten-free crust is very forgiving!

9. Crimp the edges

Shape the edge decoratively or leave it rustic.

10. Vent and fill

Use a fork to prick the bottom crust slightly.
If adding a top crust, cut a few slits to vent steam.

11. Add your filling

Follow the instructions from your specific pie recipe for baking time and temperature.

⏳ Make-Ahead Options

• Dough can be prepared in advance and refrigerated for 2–3 days.

• Crusts (filled or unfilled) can be frozen for later use.

• Freezes beautifully for holiday prep!

🔥 Tips for Pre-Baking or Par-Baking

• To fully pre-bake:
  Bake at 425°F for about 15 minutes.

• To par-bake:
  Bake at 425°F for 5–7 minutes to firm the crust before adding filling.

• To prevent shrinking:
  Use pie weights or dried beans during baking.