Gluten-Free Pie Crust Recipe (Flaky & Laminated)

Close-up side angle of a gluten-free blueberry pie with a golden lattice crust, with another pie featuring a strawberry filling in the background.

I spent months developing this gluten-free pie crust recipe, testing it over and over in both sweet and savory pies until I landed on a version I was really happy with. It does take a few extra steps compared to a traditional pie crust, but they’re easy to follow with my notes and step-by-step photos, and the end result is worth it.

This gluten-free pie crust works for both sweet and savory pies. Use it as a single crust for my gluten-free strawberry cream cheese pie, a lattice top for my gluten-free blueberry pie, or a double crust for my gluten-free strawberry rhubarb pie.

What Makes This Pie Crust Different

Lamination: The dough gets folded and turned multiple times, just like a laminated pastry dough, which builds thin layers of butter throughout. It’s an extra step, but it’s what makes the crust easy to roll out and gives it a flaky, buttery texture once baked.`
Cold Sour Cream: It makes the dough more pliable and easier to shape, and it adds a tender crumb in the finished crust.
Cup4Cup Multipurpose Flour: Out of every gluten-free flour blend I tested, this one gave the dough the most cohesive, elastic texture, the kind that’s usually hard to get in gluten-free baking. It performed better than any other blend I tried in this recipe.

Overhead view of ingredients for gluten-free pie crust, including gluten-free flour, unsalted butter, sour cream, an egg, salt, sugar, and baking powder, arranged on a light-colored surface.

Ingredient Notes

Gluten-Free Flour Blend: I use Cup4Cup Multipurpose Flour (see above for why). A different blend will change how the dough handles and rolls out.
Granulated Sugar: Just enough to round out the flavor without making the pie crust itself taste sweet. I add this in both sweet and savory pies.
Baking Powder: Not something every recipes adds, but I find it helps the layers puff slightly as it bakes.
Unsalted Butter: Make sure it’s cold and cubed so it stays solid until it hits the oven, which is what creates the distinct layers during lamination.
Sour Cream: I used to make this dough with water, but switched to sour cream. It adds fat along with moisture, which water alone doesn’t, so the dough stays more pliable and adds a little tang.

Weigh Your Ingredients

Measuring cups aren’t precise, and a little too much or too little flour can change how well this dough laminates. Use the gram measurements in the recipe card for the most consistent results.

How to Make Gluten-Free Pie Crust

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card

Using a pastry cutter to cut the butter into the gluten-free flour mixture, creating small, pea-sized crumbs essential for a flaky pie crust. — In a large mixing bowl, add your gluten-free flour blend, granulated sugar, salt, and baking powder. Add in the cold cubed butter. Use a pastry cutter or your hands to cut the butter into the flour mixture. Tip: Keep the butter pieces on the larger size, about the size of an almond. Some smaller pieces, the size of a pea, are fine, too.

A ball of gluten-free pie dough sits in a glass bowl, fully mixed and ready to be rolled out for a pie crust. — Add the cold sour cream to the mixture and gently stir until the dough starts to come together. Knead the dough with your hands for a few minutes until it forms a shaggy ball. Tip: Keep the dough in the bowl for less mess!

A flattened disk of gluten-free pie dough, lightly dusted with flour, rests on a sheet of parchment paper with a rolling pin nearby, ready to be rolled out. — After you refrigerate the dough, dust the top with gluten-free flour and then press on it with the rolling pin to soften it and make it easier to roll out.

A long, thin sheet of rolled-out gluten-free pie dough on parchment paper, ready to start the laminating process. — Roll out the dough into a long, thin rectangle.

Folded top section of the rolled-out gluten-free pie dough on a floured surface, demonstrating the beginning first step of laminating the dough for extra flakiness. — Fold the top third of the dough towards the center.

A close up of a large rectangle of gluten-free pie dough that has been folded in a letter fold to create three layers of dough. — Fold the bottom third of the dough over it. Then, turn the dough 90 degrees and repeat the process 3 more times.

Gluten-free pie dough folded into a letter fold on parchment paper, showing the three layers of the dough. — If at any point the dough seems too soft, refrigerate it for 15 minutes or so until it firms up again. After 4 folds, your dough will look like this. You can see how flexible the dough is now and how it curves easily without breaking.

An unbaked gluten-free pie crust laid into a pie pan with the edges slightly overhanging. — After refrigerating the laminated dough, divide it in half. Then roll it out into a 12-inch diameter circle. I like to roll it out onto a floured piece of parchment paper. Then, I place the pie tin on it upside down and flip it all over so that the pie dough fits perfectly into the pie tin.

An unbaked gluten-free pie crust fully pressed into a pie pan, ready for crimping. — Take the overhang of the pie crust and fold it under itself to create a thick edge.

A fully crimped gluten-free pie crust in a pie pan, ready to be baked or filled with filling. — To crimp the pie crust edges, gently press the dough between your thumb and forefinger to create a wavy, fluted pattern around the rim of the pie dish. Freeze the dough for at least 10 minutes before baking or filling!

Recipe FAQs

Can I use a different gluten-free flour blend?

While you can use a different gluten-free flour blend, results may vary. Cup4Cup Multipurpose Flour is specifically recommended because it creates a very manageable, pliable pie dough and a tender, flaky crust. I cannot verify that other gluten-free flour blends will give you the same result.

Do I have to laminate the dough, or can I skip that step?

You can skit it, but you’ll lose the distinct flaky layers and the dough won’t be as pliable. Lamination is what lets the dough bend and fold easily without tearing. By the fourth fold, you’ll see it curving smoothly instead of cracking. Skip that step and you’ll likely end up with a more fragile dough that’s harded to roll out and shape.

Expert Tips

Roll to an even thickness. Roll the dough to an even 1/4 inch all the way across, not just in the center. Thin spots are where cracks are tears are most likely to show up once you start shaping it in the pan.
Fold the overhang under itself for a thicker edge. Instead of trimming off the extra dough hanging over the edge of the pie tin, fold it under itself to build up a thicker rim. That extra thickness makes it much easier to crimp a clean, defined pattern, and it holds its shape better in the oven.
Freeze before baking. Freeze the shaped crust for at least 10 minutes before it goes in the oven. This firms the butter back up and helps the crust hold its shape instead of shrinking down the sides.

Overhead view of a fully baked gluten-free pie crust with golden-brown edges and a slightly flaky texture, showing small fork pricks at the bottom.

Troubleshooting Tips for Gluten-Free Pie Crust

Even with the best recipes, sometimes things don’t go as planned. Here are some common issues you might encounter when making gluten-free pie crust and how to fix them:

1. Dough is Too Crumbly:

Cause: The dough may be too dry or not enough moisture was added.
Fix: Sprinkle a little cold water or sour cream, one teaspoon at a time, into the dough and gently knead it until it comes together. Be careful not to add too much, as the dough should remain slightly shaggy until you start kneading it together for a few minutes.

2. Dough is Too Sticky:

Cause: The butter may have softened too much, or too much moisture was added.
Fix: If the dough is too sticky, refrigerate it for 15-30 minutes to firm up the butter. You can also lightly dust your work surface and rolling pin with gluten-free flour to prevent sticking while rolling out the dough.

3. Crust Cracks or Tears:

Cause: The dough may be too cold or not pliable enough.
Fix: If cracks appear, use the warmth of your hands to gently press and seal the cracks. You can also wet your hands and blend the cracks that way. If the dough is too cold, let it sit at room temperature for 10 to 15 minutes before attempting to roll it out again.

4. Crust Shrinks During Baking:

Cause: The dough may not have been chilled enough before baking, or it wasn’t properly docked.
Fix: Ensure the dough is well-chilled before baking and freeze it for 10 minutes after shaping it in the pie dish. Docking the crust (pricking it with a fork) helps prevent shrinkage by allowing steam to escape. Be sure to use pie weights while blind baking. You can buy ceramic pie weights, or use dried beans or uncooked rice. Be sure that the pie weights go all the way to the sides and all the way up the top. If you only cover the bottom of the pie crust with your pie weights, the sides can still easily slide down.

5. Crust is Soggy:

Cause: The filling may be too wet, or the crust wasn’t blind-baked if needed.
Fix: For a crispier crust, blind bake the crust before adding the filling, especially for liquid-heavy fillings. You can also brush the crust with a thin layer of melted white chocolate or sprinkle a tablespoon of gluten-free flour on the bottom before baking to create a barrier against moisture.

6. Dough is Hard to Roll Out:

Cause: The dough might be too cold or overworked.
Fix: Let the dough sit at room temperature for a few minutes to soften slightly before rolling. If the dough is overworked and tough, try to handle it as little as possible and allow it to rest in the refrigerator between steps to relax the gluten-free flours.

7. Butter Melting Too Quickly During Laminating:

Cause: Warm kitchen temperatures or handling the dough too long can cause the butter to melt, leading to less distinct layers and ultimately resulting in a less flaky gluten-free pie crust.
Fix: Work in a cool environment and chill the dough briefly between folds if you notice the butter starting to soften too much.

Storage Instructions

Refrigerator Storage

Once the pie crust dough is prepared, it can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days. If the dough has already been rolled out and placed in a pie dish, cover it with plastic wrap or aluminum foil to prevent it from drying out.

Freezer Storage

The pie crust dough can be frozen for up to 3 months. To freeze, wrap the dough tightly in plastic wrap and then place it in a resealable freezer bag. If the dough has been rolled out and placed in a pie dish, freeze the entire dish by wrapping it well in plastic wrap and aluminum foil. Thaw the dough in the refrigerator overnight before using.

Close-up of the golden lattice crust on a gluten-free blueberry pie, highlighting the flaky, buttery texture of the pie dough.

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