A deliciously quick and simple pie crust that is gluten free and with a few tweaks dairy free as well.

Mom’s Recipes are the Best

My mom gave me this recipe and I have been loving it for many, many years. Apart from being gluten free with dairy free options, it is also the easiest pie crust I have ever made.

I usually make it in bulk and freeze little pie crust discs so I can pull them out whenever I need them. Super awesome! It is great for sweet pies and also savory pies – such as chicken pot pie.

Food Processor Makes it SO Easy

This recipe is mixed up inside a food processor. You add all the ingredients into the bowl of your food processor and then turn it on until the dough comes together in a ball.

Once it is in a ball you form it into a disc, wrap it in saran wrap and then refrigerate it for 30 minutes. Roll it out and bam!! Amazingly delicious pie crust! 

Gluten Free and Dairy Free Options

I have only ever made this recipe with Bob’s Red Mill 1:1 Gluten Free Flour and it works great! Different GF flour may give you different results. If your gluten free flour does not have xantham gum, you can add 1/8 teaspoon to help everything bind together.

To make this dairy free, you will need to use a dairy free butter and dairy free cream cheese. I have also made it with tofu in place of the cream cheese.

Dairy free cream cheese has ingredients I don’t love and so I wanted to try tofu which has a much smaller and simpler ingredient list. It works well. The flavor with the DF cream cheese is slightly better but very similar to the tofu version. 

Easy Gluten Free Pie Crust Recipe

6 tablespoons butter (use a favorite dairy free variety if needed)

1 cup gluten free flour ( I use Bob’s Red Mill 1:1)

1/8 teaspoon salt

1/8 teaspoon baking powder

1/4 cup cream cheese (use a favorite dairy free variety if needed or extra firm tofu)

2 – 2 1/2 tablespoons ice cold water

Cut the 6 tablespoons of butter (or DF butter) into tablespoon chunks. Freeze for 30 minutes.

Add the 1 C GF flour into the food processor. Add the 1/8 t salt, 1/8 t baking powder, 6 T butter from the freezer and the 1/4 C cream cheese, cut in chunks. Run the food processor for about 30 seconds.

Add JUST 2 tablespoons of ice cold water. Run the food processor again. The dough should come together in a ball after 30-60 seconds. If it doesn’t, add the other 1/2 tablespoon of water and run it again.

Once the dough comes together in a ball, remove it from the food processor and place it on a piece of plastic wrap. Wrap the dough and form the dough into a round disc.

Refrigerate for 30 minutes. (You can skip this step if you are in a hurry but it is softer and a little harder to form into the crust.) Once it has chilled, remove it from the fridge and open the plastic wrap. Place another plastic wrap on top to roll it out. You can also use wax paper, parchment paper or silicon mats.

Roll into a large circle to fit your pie pan. Remove the top plastic. Place your pie pan over the top of the dough and carefully lift the dough while flipping the pan. Adjust the dough so it is centered in your pan. Remove the other plastic.

Gently press the dough into the corners of the pie pan. Fold over the edges of the extra dough onto itself (or cut off excess) and press them into desired edging shape. Bake or fill according to recipe.