Desserts
This Red Mill gluten-free flour pie crust delivers the same golden perfection as traditional crusts—without the shrinking or crumbling. The foil-sealed secret ensures crisp edges while keeping the center tender, a game-changer for gluten-free baking.
I’ve perfected this recipe after years of testing, and it works for both savory and sweet pies, tarts, or quiches.
The key to success lies in proper handling of gluten-free flour—chilling the dough thoroughly and avoiding overworking it to prevent toughness. Unlike traditional crusts, this version requires extra care during assembly, but the results are worth it.
The crust stays sturdy during baking and holds up beautifully when filled, making it ideal for everything from apple pies to savory chicken pot pies.
What sets this recipe apart is its foolproof method for achieving that signature golden-brown finish without shrinking, even with gluten-free flour. The dough is easy to roll out and fits perfectly in standard pie pans, giving you professional-quality results at home.
Whether you're baking for a holiday gathering or a weeknight dessert, this crust delivers restaurant-quality texture every time.
Ready to master gluten-free pie crusts? This recipe includes tips for handling substitutions like xanthan gum and troubleshooting common issues. Let’s get started—your perfect pie crust is just a few steps away.
Ingredients for red mill gluten free flour pie crust
Twelve ingredients, one foolproof method for golden, sturdy gluten-free crusts that rival traditional baking.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Mill Gluten-Free 1-to-1 Baking Flour 🌾 | 1 ½ cups | Plus 1 tbsp xanthan gum |
| Cold Unsalted Butter 🧈 | ¾ cup | Cut into 1/2-inch cubes |
| Ice Water 💧 | ¼ cup | Chilled overnight in freezer |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For golden edges |
| Heavy Cream 🥛 | 1 tbsp | For brushing crust |
| Heavy-Duty Aluminum Foil 📄 | 1 sheet | 12x17-inch size |
| All-Purpose Flour 🌾 | 1 tbsp | For dusting rolling pin |
| Cornstarch 🌽 | 1 tbsp | For dusting pie dish |
| Large Egg 🥚 | 1 whole | For egg wash |
| Milk 🥛 | 1 tbsp | For egg wash |
| White Vinegar 🍶 | 1 tsp | For egg wash |
The Red Mill Gluten-Free 1-to-1 Baking Flour is non-negotiable here—its blend of rice, potato, and tapioca starches creates the perfect balance of structure and tenderness. Buy it in bulk from King Arthur Flour or Williams Sonoma for the freshest results. The xanthan gum (included in the 1-to-1 blend) mimics gluten's elasticity, but if your blend lacks it, add an extra 1/2 teaspoon. For the butter, use European-style like Plugrá or French-style for higher fat content—this prevents cracking during baking. Keep everything chilled until ready to use; this is critical for preventing gluten-free dough from becoming gummy.
No xanthan gum? Substitute 1/2 teaspoon psyllium husk powder, but be warned—it has a stronger binding effect. Running short on butter? Vegetable shortening works in a pinch, though it lacks flavor. The ice water is essential for binding, but if you're in a hurry, freeze ice cubes overnight to ensure they're properly chilled. For the foil-sealed secret, use heavy-duty aluminum foil—the standard grocery store kind won't hold its shape. And if you're making a savory pie, skip the sugar entirely; the crust's natural caramelization will provide enough sweetness. The egg wash can be prepped ahead and stored in the fridge for up to 24 hours.
This dough must rest for at least 30 minutes before rolling—longer is better, up to 2 hours. Wrap tightly in plastic and refrigerate between uses; it keeps for 3 days. For make-ahead convenience, shape the crust, wrap in foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking. The foil-sealed method means you can bake directly on the counter—no need for a preheated pan. Brush the top with heavy cream post-bake for that signature restaurant-quality shine. Leftovers? Reheat at 350°F for 10 minutes to restore crispness.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this crust because it’s three ingredients plus ice—just pulse, press, chill. No rolling pins, no guesswork, and honestly, the Red Mill flour blends so seamlessly you’d never know it’s gluten-free.
- Buttery Crisp Magic: That cold butter mixed into the flour? It creates this perfect flaky-lattice texture—golden edges, tender middle—without the fuss of layering. (Yes, even my pie-skeptical husband asks for seconds.)
- Pie Pan or Pot Pie: Use it for apple pies, quiches, or even a savory chicken pot pie—same crust, endless possibilities. I’ve even pressed it into a skillet for hand pies that disappear in minutes.
- Budget-Friendly Leftovers: A single batch makes two crusts, and the dough keeps perfectly in the fridge for days. No waste, no last-minute store runs, and the sugar in the mix even caramelizes beautifully when reheated.
Step-by-step instructions for gluten-free pie crust with golden edges
This method delivers a foolproof gluten-free crust that bakes perfectly without shrinking or cracking.
Mix the Dry Ingredients with Cold Butter
In a large mixing bowl, combine the 1.5 cups Red Mill Gluten-Free 1-to-1 Baking Flour with the 1 tbsp xanthan gum (included in the flour measurement) and 0.5 tsp Diamond Crystal Kosher Salt. Whisk gently to distribute evenly—this ensures uniform texture throughout the crust.
Cut the 0.75 cup Cold Unsalted Butter into ½-inch cubes and add them to the dry mixture. Using your fingertips or a pastry cutter, work the butter into the flour until you achieve a coarse crumb texture with pea-sized butter pieces remaining. This cold butter method prevents gluten-free crusts from becoming tough. If the mixture feels too dry, add 1 tablespoon of ice water at a time until it just begins to clump together when pressed—it should hold shape but not be sticky.
Form the Dough and Chill
Press the dough into a 1-inch thick disc in the mixing bowl, wrap tightly with plastic wrap, and refrigerate for at least 1 hour (up to 24 hours). This resting period is critical—it allows the gluten-free flour to hydrate properly and prevents excessive shrinkage during baking. I like to flatten the dough with my palm while it chills to maintain even thickness.
For the foil-sealed technique, remove the dough from the refrigerator and place it between two sheets of heavy-duty aluminum foil. Roll it out to ⅛-inch thickness using a floured rolling pin—dust the top with 1 tbsp All-Purpose Flour to prevent sticking. The foil prevents the dough from tearing while rolling, which is especially helpful with gluten-free flours that lack elasticity.
Line the Pie Dish and Blind-Bake
Carefully transfer the foil-wrapped dough to a 9-inch pie dish that's been dusted with 1 tbsp Cornstarch. Unwrap the foil and press the dough gently into the dish, letting it extend ½-inch up the sides. Trim excess dough with a sharp knife, leaving a clean edge. The cornstarch creates a barrier that prevents sticking during baking.
Create a double-thickness crust by folding the overhanging edges inward, then crimp decoratively. Place a sheet of parchment paper over the crust and fill it with dried beans or pie weights to prevent puffing. Bake at 375°F for 15 minutes, then remove the weights and bake for an additional 10 minutes until the edges are light golden brown. This blind-baking step ensures the crust holds its shape when filled.
Brush and Finish for Golden Perfection
Remove the crust from the oven and brush the bottom and sides generously with an egg wash made from 1 whole Large Egg, 1 tbsp Milk, and 1 tsp White Vinegar—this creates that signature golden finish. Sprinkle 1 tbsp Granulated Sugar evenly over the crust for extra browning. Return to the oven for 3-5 minutes until the sugar melts and the crust reaches a deep golden color.
For extra richness, brush the cooled crust with 1 tbsp Heavy Cream before filling. This step adds moisture and enhances flavor without making the crust soggy. The foil-sealed method guarantees a sturdy foundation that won't shrink or crack, even when filled with wet ingredients. Let the crust cool completely before adding your filling—this prevents condensation from making the crust soggy.
Pro Tips For Making Red Mill Gluten Free Flour Pie Crust
- CHILL THE BUTTER FIRST: Take your unsalted butter straight from the fridge—no thawing, no softening. Cut it into ½-inch cubes and freeze them for 10 minutes if your kitchen’s warm. Cold butter creates flaky layers, and gluten-free crusts need that extra help staying tender. I learned this the hard way when my first attempt turned out greasy and dense.
- WEIGH YOUR FLOUR: Scoop that Red Mill flour into a kitchen scale instead of measuring cups. Gluten-free flour packs differently, and even a tablespoon too much makes the crust tough. Aim for 12 ounces total—this recipe’s non-negotiable. I was skeptical until I tried it: the texture went from crumbly to golden and crisp.
- WORK FAST WITH ICE WATER: Keep your ice water in the freezer until you’re ready to add it. Gluten-free dough is finicky—once you start mixing, stop immediately when it just holds together. Too much water = soggy crust; too little = dry and brittle. I now keep a small bowl of ice water prepped while I cut the butter, so I’m ready to go.
- PRESS THE CRUST GENTLY: Roll the dough between parchment paper to avoid sticking, then press it into the pie dish with your fingers—don’t roll it again. Gluten-free crusts can tear easily, and overhandling turns them into a sad, dense mess. Press firmly but evenly, and resist the urge to smooth it perfectly. It’ll look rough, but that’s how you get a crisp edge.
Serving suggestions for red mill gluten free flour pie crust
Sweet Dessert Pairings
This gluten-free crust shines with classic apple pie—use 6-8 cups peeled, sliced Granny Smith apples tossed with 2 tbsp lemon juice and 3 tbsp brown sugar for that perfect balance of tart and sweet.
For a modern twist, try a cherry pie with 1.5 cups pitted Bing cherries and a ½ cup almond flour crumble on top. The crust’s sturdy structure holds up beautifully to juicy fillings without becoming soggy. 🍏
For a decadent dessert, create a gluten-free chocolate cream pie using 2 cups chocolate pudding layered with whipped cream. The crust’s buttery richness complements the silky chocolate filling perfectly. Pre-bake the crust fully before adding the filling to maintain its structure.
Savory Pie Options
Transform this crust into a hearty savory chicken pot pie by filling it with 2 cups shredded rotisserie chicken, 1 cup creamy mushroom sauce, and ½ cup frozen peas.
The crust’s golden edges provide a beautiful contrast to the rich, savory filling. Blind-bake the crust fully to ensure it doesn’t absorb moisture from the filling.
A spinach and ricotta tart is another fantastic savory option—layer 2 cups chopped spinach, 1.5 cups ricotta cheese, and ½ cup grated Parmesan for a creamy, flavorful bite. The crust’s buttery texture pairs beautifully with the tangy ricotta and earthy spinach.
Garnishes and Finishing Touches
Add a sprinkle of flaky sea salt on top of baked desserts to enhance sweetness, or use toasted nuts like pecans or walnuts for crunch. For savory pies, a dusting of freshly cracked black pepper or smoked paprika adds depth.
A drizzle of honey or caramel sauce elevates desserts to restaurant-quality perfection. ✨
For a professional touch, brush the cooled crust with 1 tbsp melted butter before serving—this adds a subtle richness that guests will notice. The foil-sealed method ensures the crust stays crisp even after reheating, making it ideal for make-ahead desserts or savory pies served at room temperature.
Nutrition facts
Frequently asked questions
Why does this gluten-free pie crust need foil?
The foil-sealed technique prevents tearing during rolling and ensures even baking. Gluten-free flours lack elasticity, so the foil acts as a protective barrier while you roll the dough to ⅛-inch thickness. It also helps maintain shape during blind-baking, preventing the crust from shrinking or puffing unevenly.
Can I make this crust ahead of time?
Shape the dough into a disc, wrap tightly in plastic, and refrigerate for up to 3 days. For longer storage, freeze the wrapped dough for 2 months. Thaw overnight in the fridge before rolling. Pre-baking the crust ahead works too—just store it at room temperature with parchment paper between layers.
What if my dough feels too crumbly?
Gluten-free dough often feels dry, but that's normal! Gradually add 1 tablespoon ice water at a time until the mixture holds together when pressed. If it still crumbles when rolling, chill the dough 10 extra minutes before handling. The foil-wrapped rolling method also helps prevent excessive crumbling.
Can I use this crust for deep-dish pies?
Yes, but with adjustments. For a 9.5-inch deep-dish pan, increase the dough to 2 cups flour and roll it to ¼-inch thickness. Press the dough into the pan, letting it extend 1-inch up the sides. Use the foil-sealed method for rolling, and blind-bake longer (20 minutes total) to prevent shrinking in the deep sides.
How do I prevent a soggy bottom?
Always blind-bake the crust fully before adding filling, and let it cool completely before filling. For wet fillings like fruit, brush the bottom with 1 tbsp egg wash after baking, then sprinkle 1 tbsp cornstarch before adding the filling. The foil-sealed method creates a sturdy base that resists moisture absorption better than traditional crusts.