Gluten-Free Pie Dough


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


  • 1 cup gluten-free all-purpose flour

  • ½ 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.

    gluten free pie dough

Cook's Notes

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

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