Perfect Everything Gluten Free Pie Crust

  Perfect Everything Gluten Free Pie Crust 

This is the perfect gluten free pie crust that we’ve used for not only pies but for little cinnamon twists, mini cannolis and more! 


1 cup (2 sticks) Butter, softened 

2 ½ cups Gluten Free All Purpose Flour 

1 tsp Salt

1 tsp Sugar

8-12 tbsp Water 


  1. Mix together in a bowl the butter, Gluten Free all purpose flour, salt, sugar, and water into a firm dough. You don't want the dough too sticky (add flour) or too dry and not coming together (add water 1tbsp at a time). 
  2. Once the dough is all combined, divide in half and form with your hands 2 dough circles. Return to the bowl and cover the top with plastic wrap. 
  3. Place in the refrigerator and let set for 1+ hours (if you want the dough for a later time you can leave it overnight up to 2 days). Note that you will want to bring the dough out some minutes before baking and let it warm up so you can roll and form the dough. 
  4. Continue for different crust options. 

Option A: Pie Dough Twists

  • For pie dough twists preheat the oven to 350
  • Roll out ¼ to half the dough on a floured surface. Cut into strips (not too wide that they don't twist but not too thin that they break instantly) and twist into small dough twists. 
  • Repeat step 5 until you have your desired amount of twists.
  • Bake for 10-15 minutes. 
  • Let cool and enjoy! 

Option B: Mini Pie Crusts 

  • Continue from step 3
  • For mini pie crusts preheat the oven to 350. Oil a 12 hole muffin/cupcake tin. 
  • Roll out half the dough on a floured surface. With either a circle cookie cutter or the rim of a 1c cup, cut out 12 circles. Carefully take the circles and gently press into the muffin tins (press the sides down first to prevent tears). 
  • Bake for 13 minutes and let cool. Repeat with the remainder of the dough (or save the dough for an extra crust bake). 
  • Makes about 24 mini pie crusts. 

Option C: Pie Crust

  • For pie crust continue from step 3.
  • Roll the dough on a floured surface (cutting board) into a circle (it doesn't have to be perfect. It just has to cover the pie pan). 
  • To transfer the pie dough into the pie pan: Place the pie pan on top of the dough and carefully flip in one motion upside down so the pan is on the counter and the cutting board is on top. Carefully separate the rolled dough from the cutting board into the pan. If there are tears = carefully press the dough tears back together. Another way to transfer the dough is to roll the dough onto a floured rolling pin and then carefully unroll the dough into the pie pan.  (If you have your own way to transfer the dough that works then do that!)
  • Now you can choose whatever filling you want for your pie. Use the oven temperature your pie recipe says and bake as instructed. This pie crust will work the same as any other pie crust. 
  • This makes 2 pies or 1 pie with a top. 
  • Enjoy! 

This recipe is deliciously yummy and perfect for everything! You can use this recipe to make practically anything and everything with a crust! I always use this recipe for all of my bakes with a crust. 

-For a Dairy Free option replace the butter with 1 cup Oil (coconut or olive). 

Use your favorite pie fillings -- homemade or pre-made -- and have fun baking and experimenting! 

I hope you all like this Perfect Everything Pie Crust recipe! 

-Love, Moriyah 🥧💛🥧


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