Pie Crust Ingredients:

  • 2-1/2 cups gluten free flour mix
  • 1 tsp sugar
  • ½ teaspoon salt
  • 1 & 1/2 sticks (12 tablespoons) chilled unsalted butter - cut into ¼-inch pieces
  • ½ - ¾ cup ice water (Water must be ice cold!)


  1. In a stand mixer – add flour, 1 teaspoon sugar, and salt. Mix.
  2. Add chilled butter. Mix on low speed until mixture resembles the size of small peas.
  3. With the machine running, gradually add in the ice water one tablespoon at a time, until the dough is evenly moistened and looks like it will hold together when kneaded into a ball.
  4. Turn the dough onto a floured work surface and form dough into a ball.
  5. Put the ball of dough into a zip-lock bag and REFRIGERATE FOR 1 HOUR.
  6. On a lightly floured surface, roll out the ball of dough into a large round.
  7. disk that is slightly larger than the pie plate. Crimp edges, and using the tines of a fork gently pierce dough in various areas.
  8. Your pie crust is ready to be filled and baked!

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