Gluten Free Pie Crust Tips

Based on over 15 years of experience cooking hundreds of  pies by people who have celiac.

For anyone who loves a good pie crust, making gluten-free pies that are flaky, crispy, and tasty can be challenging. Here are our suggestions to have your pie taste better than ever.


Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.


The pie crust should peel a little as you roll it out . . . kind of like sunburned skin. If it tears as you are rolling it, just press the two pieces back together. (This may require the use of a little water as “glue” between the two pieces.) (Another way to avoid tearing your crust while rolling it out is to place plastic wrap on top of – as well as beneath – your dough.)


Make sure your rolling pin is clean before you use it on a GF crust . . . you don’t want cross-contamination.


GF crusts sometimes crack as they are transferred to the pie plate. Just press the crack closed with your fingers. This is especially important for bottom crusts so the filling doesn’t leak and burn while baking. Cracks in the top crust, however, are okay. In fact, top crusts generally need steam vents cut into them so they don’t get soggy.


Experimenting with a variety of crusts throughout the years is what helped us find our favorite recipes. You can find one of them Here.

tips for making gf cooking easy

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Eating Gluten Free does not provide medical advice, diagnosis, or treatment.

The information found on this website is not intended to replace or substitute professional medical treatment or for professional medical advice relative to a specific medical condition.

We urge you to always seek the advice of your physician, or medical professional.