Gluten Free Pie Crust: Flaky, Buttery, and Safe for Every Guest

Gluten free pie crust changed the holidays in my family. Before my mom’s gluten intolerance diagnosis, I grew up in Santa Barbara watching her roll buttery dough on a floured board while I stood on a stool, dusted in wheat from head to toe. My dad, who battled diabetes and high blood pressure, still went back for seconds of every slice. When gluten left her life in 2023, our beloved pies suddenly felt dangerous. I refused that outcome. I decided that gluten free pie crust needed the same flakiness, flavor, and golden edges as the ones I remembered from childhood.

In this guide, I’ll walk you through what gluten free pie crust really means, how to choose the best flour, how to answer questions about Pillsbury and Trader Joe’s, which ready-made shells you can grab, and how to make my favorite all-butter gluten free pie crust at home.

New to gluten-free? Start with our main guide before you dive into this recipe:

Gluten Free Recipes: Simple American Meals, Snacks, and Desserts

The Story and Basics of Gluten Free Pie Crust

Why Gluten Free Pie Crust Matters So Much

When you care about pie, gluten free pie crust never feels like a side detail. It decides whether your pumpkin pie, apple slab, or Thanksgiving pecan feels welcoming or risky. Gluten lives in wheat, barley, and rye, so traditional pie dough made with all-purpose flour leaves people with celiac disease or gluten intolerance out of the celebration.

Because of that, gluten free pie crust needs to do two jobs. First, it must keep gluten out completely. Second, it must still bake into a crust that holds filling, flakes under a fork, and browns instead of crumbling into sandy dust. Many home bakers assume they must sacrifice texture when they switch to gluten free pie crust. However, modern flour blends and smart techniques let you chase both safety and satisfaction at the same time.

In my own kitchen, gluten free pie crust now anchors entire menus. I often plate slices beside frosty gluten free ice cream sandwiches for summer nights. During colder months, I share pie after dinners built from comforting gluten free crock pot recipes. That way, dessert feels like a natural extension of a gluten free lifestyle instead of a special exception.

What Gluten Free Pie Crust Actually Includes

A solid gluten free pie crust still uses the same basic structure as classic dough. You mix flour, fat, salt, and cold water, then you roll the dough and fit it into a pan. The main difference comes from the flour and the extra binders you add. Instead of wheat flour, you reach for gluten free blends that combine rice flour, tapioca starch, potato starch, or other gluten free grains.

Because gluten free blends lack gluten’s natural elasticity, bakers often add xanthan gum, psyllium husk, or egg to help the crust hold together.Many popular recipes for gluten free pie crust also use a higher ratio of fat to flour and a touch more water. That combo helps you create tender layers without overworking the dough.

When you approach gluten free pie crust with this mindset, you stop chasing a perfect copy of your old dough. Instead, you build a new crust style that still tastes buttery, slices neatly, and supports fillings from custard to fruit.

Store-Bought Questions – Pillsbury, Trader Joe’s, and Ready-Made Crusts

Is Pillsbury Pie Crust Gluten-Free?

This question pops up every holiday season. Pillsbury’s classic refrigerated and frozen pie crusts use enriched wheat flour as the main ingredient. Their own ingredient lists clearly show wheat flour and wheat starch, and the allergy statement says “Contains wheat ingredients. Because of that, regular Pillsbury pie crust does not count as gluten free pie crust and does not work for anyone with celiac disease or gluten intolerance.

Years ago, Pillsbury sold a line of gluten free doughs for pizza, cookies, and pie. Reviewers described that gluten free pie and pastry dough as convenient, but the brand later discontinued the gluten free line. Today, Pillsbury focuses on gluten free baking mixes rather than refrigerated gluten free pie crust.Pillsbury Baking So if you want gluten free pie crust, you need to skip Pillsbury’s traditional refrigerator section dough and either make your own or buy a clearly labeled gluten free brand.

Because my own readers often reach for pantry mixes, I help them pair those mixes with scratch desserts. For example, you can use a homemade gluten free pie crust and then fill it with a creamy riff on my gluten and dairy free desserts ideas so everyone at the table feels safe and included.

Does Trader Joe’s Sell a Gluten Free Pie Crust?

Trader Joe’s fan groups talk a lot about gluten free pie crust. Many shoppers report that Trader Joe’s offers a frozen gluten free pie crust or gluten free pie dough at various times, sometimes under the Trader Joe’s brand and sometimes through certified gluten free partner brands such as Wholly Gluten Free.

Reviews of Trader Joe’s gluten free pie crust often mention a crisp, buttery texture that holds pumpkin and apple fillings well, although some bakers notice small cracks when they unroll the shell. Food editors who compare frozen crusts frequently point to Trader Joe’s crust as one of the few store-bought shells they would buy again, even when they taste it next to regular wheat crusts.

However, availability changes by season and region. Trader Joe’s rotates products often, so your local store may carry gluten free pie crust only around big baking holidays. I always tell readers to call their store or check the freezer case early in the season if they want to rely on Trader Joe’s for gluten free pie crust. When you find it, you can keep a couple of shells in your freezer for surprise dessert nights.

Best Flour Choices for Homemade Gluten Free Pie Crust

What Gluten Free Flour Works Best for Pie Crust?

When you bake from scratch, the flour you choose shapes every bite of your gluten free pie crust. Celiac-focused baking guides usually recommend either a good all-purpose gluten free flour blend or a dedicated pastry blend that includes starches for tenderness.

Several trusted recipe developers and dietitians highlight these blends for pie:

• King Arthur Measure for Measure Gluten Free Flour: Bakers praise this blend for reliable results, especially in crusts and cookies. Many gluten free bakers on forums rank it as their top choice for pie because it handles like wheat flour and creates a tender crumb.
• Bob’s Red Mill 1:1 Gluten Free Baking Flour: Some popular gluten free pie crust recipes call for this blend and describe low grittiness and a clean flavor.
• Dedicated gluten free pastry flour blends: Specialty recipes use blends such as Better Batter or Cup4Cup-based pastry flour to create extra tender crusts for tarts and pies.

Many experts warn that single-grain rice flour often leads to gritty gluten free pie crust, so they recommend blends that mix rice flour with tapioca and potato starch. Bakers on forums also point out that the binder matters just as much as the flour. One popular comment says that an egg or similar binder often separates a crumbly crust from a sliceable one.

Simple Flour and Fat Ratios for Home Bakers

Once you choose a flour blend for your gluten free pie crust, you can follow easy ratios. Many modern recipes use about 1½ to 1¾ cups of gluten free flour for every 8 to 10 tablespoons of cold butter, plus 1 egg and 3 to 5 tablespoons of ice water.

Here’s a comparison table to help you see how different approaches look:

When you start with this framework, gluten free pie crust stops feeling mysterious. You simply decide which texture you want, then you pick the flour and fat combination that leads you there. If you already bake waffles with my gluten free waffle recipe, you can even reuse that flour blend inside your crust to keep shopping simple.

Ready-Made Gluten Free Pie Crust and My All-Butter Recipe

Is There a Ready Made Gluten Free Pie Crust?

Many grocery stores now carry ready-made gluten free pie crusts right beside the regular shells. Product roundups and grocery listings mention brands such as Wholly Wholesome Gluten Free Pie Shells, Wholly Gluten Free Pie Crusts, and Mi-Del Gluten Free Graham Style pie crust.These products usually come frozen in aluminum pie tins or as crumb crusts you can fill and chill.

Testers who review frozen pie crusts often find that gluten free shells vary a lot. Some taste dry and sandy, while others bake into crusts that feel nearly identical to wheat versions. Because of that, you may need to try a couple of brands to find your favorite. Once you find it, you can keep one or two gluten free pie crust shells in your freezer for last-minute fruit pies.

Ready-made gluten free pie crust works especially well for busy weeknights or when you want to focus your energy on the filling. For example, you can fill a store-bought shell with a chilled coconut cream pie and then serve it after a simple meal from my easy vegan dinner recipes. That way, you protect your time and still serve dessert that respects gluten free needs.

My Story: Why I Care About Gluten Free Pie Crust

I’m Adam Moretti, a 38-year-old recipe developer in Santa Barbara. As a kid, I stood on a kitchen stool next to my Italian mom while she rolled traditional pie dough. My dad loved those pies but lived with diabetes and high blood pressure. Years later, my mom learned she needed a gluten free life. The pies that once defined our holidays suddenly carried risk. I refused to let that tradition disappear. I went back to my nutrition training and restaurant experience and created gluten free pie crust that still tasted like our memories. HealthyAmericanBites.com grew from that promise.

All-Butter Gluten Free Pie Crust Recipe (Single Crust)

Ingredients

• 1½ cups (180 g) gluten free all-purpose flour blend (with xanthan gum)
• ½ teaspoon fine sea salt
• 1 tablespoon sugar (optional, for sweet pies)
• 10 tablespoons (140 g) cold unsalted butter, cut in small cubes
• 1 large egg, cold
• 3–5 tablespoons ice water

Instructions

1. Add the gluten free flour, salt, and sugar to a mixing bowl and whisk until the mixture looks even.
2. Drop in the cold butter cubes. Use your fingertips or a pastry cutter and cut the butter into the flour until the pieces look like peas and small flakes.
3. Crack the egg into a small bowl, beat it lightly, and pour it over the flour mixture. Toss gently with a fork.
4. Add 3 tablespoons of ice water and stir until the dough starts to clump. Add more water, a teaspoon at a time, until you can press the dough together without dry patches.
5. Shape the dough into a flat disc, wrap it in plastic or parchment, and chill it for at least 45 minutes.
6. Place the chilled dough between two sheets of parchment. Roll it from the center outward until it measures about 11–12 inches in diameter.
7. Peel off the top sheet of parchment. Flip the dough into a 9-inch pie plate. Gently press it into the bottom and sides and peel away the remaining parchment.
8. Trim the edges, tuck them under, and crimp. Chill the lined pie plate for another 20–30 minutes before filling or blind baking.

Blind Baking Instructions

1. Heat your oven to 375°F (190°C).
2. Line the chilled crust with parchment and fill it with pie weights or dry beans.
3. Bake for 15 minutes.
4. Lift out the weights and parchment, then bake 7–10 more minutes until the bottom looks dry and lightly golden.
5. Cool the gluten free pie crust completely before adding no-bake fillings, or fill it partly baked for custard pies.

Notes

You can swap 2 tablespoons of the flour for finely ground almond flour for a slightly richer gluten free pie crust. You can also turn this recipe into a double crust by doubling every ingredient and splitting the dough into two discs. When you want a savory crust for pot pie, you can skip the sugar and add a pinch of dried thyme. For crumb-style pies, you can use crushed gluten free cookies or even pieces of homemade vegan chocolate chip cookies as the base.

FAQ About Gluten Free Pie Crust

Conclusion: Gluten Free Pie Crust That Feels Like Real Pie

Gluten free pie crust does not need to feel like a compromise. When you choose a reliable flour blend, add smart binders, and treat the dough gently, you can bake crusts that hold juicy fruit, silky custards, and rich chocolate without cracking or crumbling. Store-bought shells can help on busy days, while an all-butter homemade gluten free pie crust like the one above can anchor your biggest celebrations.

If you want to keep building your gluten free dessert world, you can pair pies with ideas from my vegan dessert recipes and snack boards built from my gluten free dairy free snacks. When you care about both health and flavor, your pie crust becomes one more way to bring everyone back to the same table.

Gluten Free Pie Crust: Flaky, Buttery, and Safe for Every Guest

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Flaky all-butter gluten free pie crust that rolls easily, bakes golden, and holds any sweet or savory filling without crumbling.

• Total Time: 50 minutes
• Yield: 1 (9-inch) pie crust

Ingredients

Scale 1x2x3x

1½ cups (180 g) gluten free all-purpose flour blend (with xanthan gum)

½ teaspoon fine sea salt

1 tablespoon sugar (optional, for sweet pies)

10 tablespoons (140 g) cold unsalted butter, cut in small cubes

1 large egg, cold

3–5 tablespoons ice water

Cook Mode Prevent your screen from going dark

Instructions

1. Add gluten free flour, salt, and sugar to a mixing bowl and whisk until combined.

2. Drop in the cold butter cubes and cut them into the flour with your fingertips or a pastry cutter until you see pea-sized pieces and small flakes.

3. Beat the egg in a small bowl, pour it over the flour mixture, and toss gently with a fork.

4. Add 3 tablespoons ice water and stir until the dough starts to clump, then add more water a teaspoon at a time until the dough holds together when you press it.

5. Shape the dough into a flat disc, wrap it, and chill for at least 45 minutes.

6. Place the chilled disc between two sheets of parchment and roll from the center outward until the circle measures 11–12 inches across.

7. Peel off the top parchment sheet, flip the dough into a 9-inch pie plate, then gently press it into the bottom and sides and remove the remaining parchment.

8. Trim the edges, tuck them under, and crimp. Chill the lined pie plate for 20–30 minutes before filling or blind baking.

9. For blind baking, heat oven to 375°F (190°C), line the crust with parchment, fill with pie weights, and bake 15 minutes.

10. Remove weights and parchment and bake 7–10 minutes more until the crust looks dry and lightly golden.

Notes

Double the recipe for a two-crust pie and split the dough into two discs before chilling.

Swap 2 tablespoons of the flour for finely ground almond flour for a richer gluten free pie crust.

Skip the sugar and add a pinch of dried thyme or rosemary when you use this crust for savory pies.

Chill the formed crust before baking to help it keep its shape and stay extra flaky.

• Author: Adam Moretti
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

visit our facebook page