Bob’S Red Mill gluten free pie crust turns out flaky and crisp when you keep the fat cold, add enough water, and let the dough rest before rolling.
A gluten free pie crust can feel like a coin toss. One batch rolls smooth. The next batch cracks and sticks. The difference is rarely talent. It’s temperature, moisture, and how the flour blend reacts once water hits it.
This post gives you a dependable crust, plus quick fixes for dry edges, cracking, and soggy bottoms.
If you bake for someone who must avoid gluten, choose packaged ingredients that follow 21 CFR 101.91 gluten-free labeling.
What Makes A Gluten Free Pie Crust Flaky
Flake comes from cold fat melting in thin layers, plus steam from well-hydrated dough. Keep the fat in pieces and handle the dough gently.
- Cold fat: Butter and shortening stay in bits, then melt and leave layers.
- Balanced blend: A 1-to-1 style mix helps the crust bake crisp instead of gummy.
- Enough water: The dough should hold when squeezed, not crumble.
- Rest time: A chill lets the flour hydrate so rolling feels smoother.
Start with a cup-for-cup blend. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is built for swaps and already includes a binder.
| Ingredient | Amount | What It Does |
|---|---|---|
| Gluten free 1-to-1 flour blend | 2 1/2 cups (about 325 g) | Forms the base; starch and grain balance controls crispness |
| Fine salt | 1 tsp | Sharpens flavor so the crust tastes like more than “wrapper” |
| Sugar (optional) | 1 tbsp | Helps browning; keeps sweet pies from tasting flat |
| Xanthan gum (only if needed) | 1 tsp | Helps the dough hold together when rolling and lifting |
| Cold unsalted butter | 10 tbsp (140 g) | Makes flaky layers and classic butter flavor |
| Cold shortening | 4 tbsp (48 g) | Adds tenderness and makes rolling easier |
| Apple cider vinegar | 1 tbsp | Keeps the crust tender and reduces toughness |
| Egg (optional but helpful) | 1 large | Adds structure and reduces cracking in gluten free dough |
| Ice water | 6–10 tbsp | Hydrates the flour; the right amount stops crumbling |
Bob’S Red Mill Gluten Free Pie Crust Recipe With Cold Butter
Ingredients For One 9-Inch Double Crust
- 2 1/2 cups (about 325 g) gluten free 1-to-1 flour blend
- 1 tsp fine salt
- 1 tbsp sugar (skip for savory pies)
- 1 tsp xanthan gum only if your blend has none
- 10 tbsp (140 g) unsalted butter, cut into 1/2-inch cubes and chilled
- 4 tbsp (48 g) vegetable shortening, chilled
- 1 tbsp apple cider vinegar
- 1 large egg, chilled
- 6–10 tbsp ice water
Tools That Make This Easier
- Large bowl or food processor
- Pastry cutter or fork
- Kitchen scale (helps repeatability)
- Plastic wrap
- Two sheets of parchment paper
- Rolling pin
- 9-inch pie plate
Step 1: Chill First, Then Measure
Cold ingredients buy you time. Put the flour blend in the fridge for 15 minutes if your kitchen runs warm. Keep butter and shortening in the freezer for 10 minutes after cubing. Fill a cup with water and ice and let it sit so the water gets cold.
Step 2: Combine Dry Ingredients
In a large bowl, whisk flour, salt, sugar, and xanthan gum if you’re adding it. Whisking spreads the binder evenly so you don’t end up with rubbery pockets.
Step 3: Cut In Butter And Shortening
Add chilled butter cubes and shortening. Use a pastry cutter to work the fat into the flour until you see a mix of pea-size pieces and flatter shards. Those shards turn into flaky layers.
If you use a food processor, pulse in short bursts. Stop while you still see pieces of fat. A smooth paste bakes up dense.
Step 4: Add Vinegar And Egg
Whisk vinegar and egg in a small cup, then pour it over the flour mixture. Toss with a fork until the mixture looks like damp sand with a few clumps.
Step 5: Add Ice Water Until It Holds
Drizzle in 4 tablespoons of ice water and toss. Keep adding 1 tablespoon at a time, tossing between additions. Stop when the dough holds together when you squeeze a handful and it feels cool and slightly tacky, not wet.
If the bowl still looks dusty, add more water a spoon at a time. If it turns shiny and sticky, chill 10 minutes, then continue.
Step 6: Press, Divide, And Rest
Pour the dough onto parchment. Press it into a mound with your hands, then divide into two equal discs. Wrap each disc tightly. Refrigerate for 45 minutes, or up to 2 days.
This rest hydrates the flour and firms the fat. Rolling right away is a common reason gluten free crust cracks at the edges.
Step 7: Roll Between Parchment
Place one disc between two sheets of parchment. Roll from the center outward, turning the parchment a quarter turn every few passes. Aim for a circle about 12 inches wide for a 9-inch pie plate.
If the edges split, pinch them back together and keep rolling. Big breaks usually mean it’s too dry, so let it sit 5 minutes, then try again.
Step 8: Transfer To The Pie Plate
Peel off the top parchment. Flip the crust over the pie plate, then peel off the other sheet. Lift and tuck the crust so it sits flush in the corners without stretching. Trim excess, leaving about 1 inch overhang.
Crimp the edge and chill the lined plate for 20 minutes before baking. Keep the second disc chilled until you need it.
Recipe note name: Bob’S Red Mill Gluten Free Pie Crust Recipe.
Rolling And Lining Without Tears
Steady pressure beats speed. Roll between parchment and patch cracks as you go.
Small Moves That Make Rolling Easier
- Dust the parchment lightly with flour blend if it starts to stick.
- Roll, then lift the top parchment and lay it back down to release tension.
- Patch gaps with thin scraps, then press them in with your fingertips.
- If the dough warms and feels greasy, slide it onto a sheet pan and chill for 10 minutes.
Par-Baking And Blind-Baking Basics
Wet fillings can leave the bottom pale. Par-baking gives the crust a head start.
Par-Bake For Custard Or Cream Pies
- Heat oven to 400°F (205°C). Place a rack in the lower third.
- Line the chilled crust with parchment, then fill with pie weights or dry beans.
- Bake 15 minutes. Remove weights and parchment.
- Dock the bottom with a fork, then bake 8–12 minutes more until the bottom looks dry and lightly browned.
For no-bake fillings, keep baking after weights come out until the base is golden and dry. Cool fully before filling so steam doesn’t soften the crust once the filling goes in.
Name check: Bob’S Red Mill Gluten Free Pie Crust Recipe.
Bake Plans By Pie Type
Use this table as a quick plan, then match it to your filling recipe.
| Pie Style | Crust Step | Oven Plan |
|---|---|---|
| Pumpkin or custard | Par-bake | 400°F 15 min with weights, then 8–12 min bare |
| Lemon meringue | Full blind-bake | 400°F 15 min with weights, then 18–22 min bare |
| Apple double crust | No pre-bake | 425°F 15 min, then 375°F until bubbly |
| Berry lattice | No pre-bake | 425°F 20 min, then 375°F until thickened |
| Quiche | Par-bake | 400°F 12–15 min with weights, then cool 10 min |
| Chicken pot pie | Top crust only | 425°F 15 min, then 375°F until crust browns |
| Hand pies | Chill before bake | 400°F until deep golden, rotate halfway |
| Galette | Chill after shaping | 425°F until edges brown and juices bubble |
Troubleshooting Common Crust Problems
Match the fix to the feel of the dough.
If The Dough Crumbles When You Squeeze It
- Sprinkle 1 tablespoon of ice water over the bowl and toss again.
- Let it sit 5 minutes, then squeeze a handful. Add more water only if it still falls apart.
If The Crust Cracks While Rolling
- Let the disc sit 5 minutes so it softens slightly.
- Pinch cracks closed, then roll gently over them to fuse.
- Patch bigger gaps with scraps and press them in.
If The Bottom Bakes Pale
- Move the rack lower so the crust gets more direct heat.
- Use a metal pie plate for better heat transfer.
- Par-bake and brush with egg wash to add a light barrier.
Make Ahead, Freeze, And Store
This crust is a solid make-ahead move. You can keep it ready without losing texture.
Refrigerate Dough Discs
Wrapped discs keep up to 2 days in the fridge. If the dough feels hard, let it sit 10 minutes before rolling.
Freeze Dough Discs
Wrap tightly in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge, then roll cold.
Store Baked Crust
A baked crust keeps 1 day at room temp, lightly tented. Wrap and freeze for longer, then warm at 350°F for 8–10 minutes.
Flavor Tweaks For Sweet Or Savory Pies
Small add-ins change the direction without changing the method.
- Warmer sweet crust: Add 1/2 tsp cinnamon and swap sugar to 2 tbsp.
- Citrus lift: Add 1 tsp finely grated lemon zest with the dry ingredients.
- Herb crust for pot pie: Add 1 tsp dried thyme or rosemary, crushed between your fingers.
Quick Checklist Before You Bake
- Fat is cold and still in pieces, not smeared.
- Dough holds when squeezed and feels cool.
- Dough rested long enough to hydrate.
- Rolled between parchment for clean transfer.
- Crust chilled in the pan before it hits the oven.
- Par-bake used for wet fillings.
After a couple of tries, the dough stops feeling unpredictable. You’ll know when to add a spoon of water, when to chill, and when to roll.
