The Best Gluten Free Pie Crust Recipe (Easy + Extra Flaky!)
Gluten-Free
Low Carb
Keto
This is the BEST gluten free pie crust recipe out there. If you're looking for something easy to make that tastes EXACTLY like Pillsbury, then you've come to the right place! It's made with just 6 simple ingredients and it's low carb & keto!
Add almond flour, coconut flour, and xanthan gum to a foodprocessor and blend for 10 seconds to mix.
Add cubed butter, yogurt, and egg. Pulse to mix until a dough forms (about 1 minute of short pulses).
Gather dough, press into a disc and wrap tightly with cling wrap. Refrigerate for at least 1 hour (preferably 2+ hours).
Preheat oven to 350ºF. Grease a pie pan lightly with butter or oil.
Place chilled dough between two large sheets of parchment paper and roll to ⅛” thickness and at least 1” larger in diameter than the pie pan. Work quickly because this dough needs to be really cold to work with. If it starts to get sticky and difficult to work with, just place it in the freezer for a few minutes then try again.
Carefully remove the top piece of parchment, place the pie pan upside down on top, slide your hand underneath the parchment, and then carefully flip it over. Carefully remove the parchment and guide the dough down to the bottom and along the inner edges. Patch any rips or holes with the excess overhang. Trim any excess with scissors and flute the edges. If wanting a thicker crust to flute along the edge (like the photos), press some of the excess back along the edge to build it up a bit before fluting the edges.
Place the crust in the freezer for 10 minutes, poke holes in the bottom with a fork, then cover the edges with foil. Bake at 350ºF for 11-12 minutes on the center rack.
Remove the foil (save for later) and allow to cool on a cooling rack to room temperature before filling with your favorite pie filling! Make sure to cover the edges with foil again when baking your final pie to prevent too much browning. Gluten free/keto pie dough has a tendency to burn if it's not shielded from direct heat.