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Gluten-Free Pie Dough

Add this dough recipe to you gluten-free baking arsenal -- it can be used for sweet and savory pies alike.

Gluten-Free Pie Dough

Source: Everyday Food, September 2012


  • 1 cup gluten-free all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 to 4 tablespoons ice water


  1. In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

Cook's Note

To store, refrigerate, wrapped tightly in plastic, up to 3 days.

Reviews (16)

  • joyofGF 29 Nov, 2014

    What a miracle—that this even turned into something edible—but it did! I ended up with something akin to frosting at first. Before chucking it I decided to tweak it. Martha, could there be a typo? It simply needed way more flour, nearly 2 c. total. This produced a very pliable, workable dough. I had to work and overwork the dough just to get it right, and it was still good, so I suspect it will be even better the second time if I add the right amount of flour right off the bat.

  • Maggie4crafts 26 Nov, 2014

    I made this with Arrowhead Mills GF baking mix (which contains baking powder). It was a bit crumbly to work with. I rolled it between plastic wrap. The crust reminded me of a short bread cookie or crumb crust. It wasn't flaky, but it was good. I will definitely make it again when I bake for GF friends.

  • kveasaw 24 Nov, 2014

    Can this be made dairy free too with a vegan butter substitute?

  • TwoSons7983 22 Nov, 2014

    Just for the record a stick of butter is 1/2 cup. Recipe needs to be followed precisely. I rolled out the dough between two sheets of wax paper which I lightly floured with gluten free flour, of course. I did not chill the dough after mixing and it rolled out beautifully.

  • JoyCuz 17 Nov, 2014

    I am just changing to gluten free and had some beautiful blackberries to bake in a pie. I thought this sounded like a doable recipe for pie dough but it turned into a total mess and I had to throw it out! I refrigerated the dough before trying to roll between parchment paper. I was able to roll it but then couldn't peel it off the paper. I even scraped it a bit but finally threw it away because it would not hold together. Big disappointment!

  • Debi A 16 Nov, 2014

    I used Pillsbury all purpose gluten free flour and left out the salt because I only had salted butter in the house. I used an extra large egg ( again all I had on hand) and only 1 TBLS of ice water. I rolled it out between wax paper, lightly floured with gluten free flour and then set the bottom crust in the pie pan and refrigerated that while I mixed up and rolled the top half. I baked it at 325 for 1 & 1/2 hrs, covering the edges with foil after 40min. It turned out great and was easy too!

  • Emily F 10 Oct, 2014

    This was my first time EVER making an Apple Pie by myself. My aunt is a Celiac so GF was a must. This was THE BEST pie dough ever!! The crust was so flaky and buttery and did not crumble. One VERY big tip I would give to anyone making this dough is that before you roll it out set the dough in the freezer for about 5-10 minutes or until mostly firm. This made it roll out perfectly! Another thing is to make sure you have ALOT of flour on your surface before rolling out!

  • Advanced Leather Solutions 26 Jul, 2014

    I have used this recipe several times now and it is important to know that GLUTEN PIE CRUST COES NOT BEHAVE LIKE REGULAR PIE CRUST! There are so many contributory factors that effect the outcome. Like: temp, humidity, etc. And, it should be rolled out (after chilling) between two layers of plastic wrap. Be sure to dust bottom & top with flour ( gluten-free). Then, invert the pie pan/dish on the rolled-out crust, flip it over and Voila! It's in the pan! Then, some doctoring. Great recipe!

  • LWA 19 Jul, 2014

    I've made this pie crust many times, and it has always turned out well. Here are the steps I use to ensure that it turns out well:I use frozen butter, and grate it-avoiding the food processor all together. I keep the flour and salt in the freezer. I take the grated butter and distribute it throughout the flour with my fingers. I then mix in the water and egg, kneading it until it comes together, and chill it again. I use as much flour as I need to keep it from sticking when rolling out.

  • Roy Howell 6 Jul, 2014

    I made it, but was disappointed with the results. I got the consistency with about 3/4 of a stick of butter and when I added the last, it got real thin and the egg made it worse, so the water wasn't even used. I had to add flour just to get a ball. Not a favorite recipe.

  • breezy629 6 Jan, 2014

    To the reviewer that mentioned the butter amount. One cup of butter is not the same as one stick. One stick of butter is 1/2 cup. One cup of butter is two sticks.

  • jfs25 28 Nov, 2013

    I'm pretty sure I know what the problem is here. The recipe calls for 1 stick of butter but does not say the actual amount in cups. One stick of butter usually equals 1 cup but I suspect that the recipe really requires 1/2 cup of butter. I researched other pie crust recipes and they called for 1/2 cup. I ended up making this recipe twice. Once with 1 cup of butter and once with 1/2 cup. When using 1/2 cup, the consistency seemed correct for pie crust. With 1 cup, it was way too wet.

  • lazersandlace 23 Nov, 2013

    Had the same problems as other reviewers even though I 1) used chilled butter 2) rested and chilled the dough 3) rolled the dough between parchment. Half of the dough stuck to the parchment paper when transferring; next time I'll use plastic wrap. Then the dough basically melted off the sides of my pyrex pie pan and there was a pool of melted butter on top of the parbaked crust. It was way too wet and had too much fat. I might try using just an egg white and no extra liquid.

  • CookingGluten-Freely 16 Nov, 2013

    The taste of this recipe is great. However, when I made it the butter bubbled out of the pie plate and onto the bottom of the oven. It smoked and created a mess in the oven. I tried it twice and it did the same thing. It's an easy recipe and I'd like to try it again if someone can give me an idea why the butter did not absorb into the flour.

  • Christine 10 Oct, 2013

    Grandmomc- Don't know if you will see this or even get a notice that I posted but you can try placing the dough between two pieces of parchment paper, flouring both sides and then roll it out. Dusting the dough with flour will help keep it from sticking to the parchment. Then you can peel off one piece of parchment and lay the flattened dough and the other parchment on top of pie pan and then peel off the second parchment paper.

  • grandmomc 15 Oct, 2012

    Followed recipe. Dough was sticky and I was unable to roll it out. Spread it out in pie pan as best I could. Do you have suggestion?

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