Gluten Free Pie Crust: Super Easy to Make

It’s getting closer to Thanksgiving. You want to make some pies but are dreading trying to make a gluten free pie crust. Maybe you’ll go to the store and see how much they want for one. $10 bucks!

Then you glance at the ready made pies in the freezer case. $12 bucks for something that will feed a mouse (well maybe a little more). Already your purse feels lighter just looking at the prices.

Does that mean you can’t have pie for dessert? Does that mean you will have to ride your bike into work this week cause you have no gas money? Does that mean Thanksgiving will be ruined?

No way! The Gluten Free Maven is here to save the pie day !

Seriously, this is a no-brainer, stupid easy gluten free pie crust, just the way I like it. Few ingredients and you get to pat it in the pan. How easy is that. It’s like playing with play dough all over again, except this tastes good. Enough talk: on with the recipe.

Gluten Free Pie Crust – Pat-in-the-Pan easy

For a single crust:

1 cup gluten free flour blend (use what you have at home)
1/2 tsp. xanthan gum
1/4 tsp. salt
2 oz. cream cheese, softened
6 Tbsp. butter or shortening, softened

Place the gluten free flour blend, xanthan gun and salt in the bowl of a food processor and pulse 4 times to combine. Take off the top and drop the cream cheese and butter in a circle on top of the flour. Place the lid on and pulse until it just comes together.

To use as a bottom crust: Pat the dough into the bottom and up the sides of a pie dish. Fill and bake as directed.

To use as a top crust: Pat the dough into a flat disk. Wrap in plastic wrap and place in the freezer for 20 minutes or in the refrigerator for 45 minutes. Take out and roll between two pieces of plastic wrap or parchment paper and place on top of the pie filling. Bake as directed for the type of pie you are making.

For a Double Crust Pie: Double ingredients and divide dough in half.Pat in the bottom crust and follow the directions for the top crust. Or follow the directions for the top crust if you want to roll out the top and bottom crusts. Up to you.

 It’s my goal to save Thanksgiving for all us gluten free’rs.


PSSS… If this works well for you, please, please, please comment here on the blog and let me know!


  • Judy W Johnson

    Reply Reply January 22, 2016

    This pie recipe was excellent, but substituting 1/4 cup corn starch and 1/4 tspn. Zanthan gum for 1/4 cup gluten free flour mix lightened up the crust quite a bit. It did NOT freeze well.

    • kathy

      Reply Reply January 25, 2016

      Try using the same amount of xanthan gum, but replace the corn starch with tapioca flour instead. Try that and see.

  • Sara Pierce

    Reply Reply August 15, 2017

    My gut does not like xanthan gum AT ALL! Is there anyway around having to use it?

    • Kathy

      Reply Reply August 15, 2017

      You can also use guar gum or Psyllium Husks. With guar gum, just swap out for the same amount of xanthan gum. To use psyllium husks you will need to add twice as much to make it “hold together”. Either “gum” works better with small amounts.

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