Gluten Free Pie Crust
Prep time
Cook time
Total time
A super easy and delicious gluten-free pie crust. Will turn out well every time.
Recipe type: Dessert
Cuisine: Pie
Serves: 1 pie, including top crust
  • 1 cup cream cheese
  • 11 tablespoons butter, chopped into ¼ inch cubes
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup rice flour
  • 1 cup cornstarch
  • 1 teaspoon xanthan gum
  2. In the bowl of your electric mixer, beat together the cream cheese, butter, sugar, and salt.
  3. Add the flours and xanthan gum.
  4. Mix it all together with your hands (using your hands is very important. Just get in there and go for it. It’s kind of a nice feeling, really). Don’t over mix. Mix just until the dough comes together. Note: it will take some time for the dough to come together.
  5. Form into 2 balls, one of which should be slightly larger than the other, and flatten the balls onto 2 separate sheets of plastic wrap. Wrap tightly in the plastic wrap and chill for at least 1 ½ hours.
  6. Once the dough is chilled, put a sheet of wax paper on your work surface and tape it there so that it doesn’t move around. Dust the wax paper very lightly in cornstarch.
  7. Put the larger disk of dough on the wax paper and sprinkle the top very lightly in cornstarch. Roll it out until it forms a circle large enough to overlap the edges of your pie plate by quite a bit. You may notice in the pictures that my pie crust doesn’t overlap that much. This is because I used a large pie plate instead of a normal sized pie plate. You’ll have plenty of overlap on a normal-sized pie plate.
  8. Take the tape off of the wax paper and put the pie plate right next to the rolled out crust. Quickly flip the wax paper, with the crust, into the pie plate. No biggie.
  9. Peel the wax paper off and move the crust around as necessary to fit it into the pie plate. Don’t cut the overlapping edges off. Instead, tuck them gently underneath themselves so that the jagged edge is hidden. Shape the crust edges.
  10. Pour the filling into the crust.
  11. Now for the fun part. Take the other, smaller disk of dough and roll it out on a new sheet of wax paper (also lightly dusted in cornstarch). Lightly dust the crust as necessary so that it doesn’t stick to the rolling pin.
  12. Roll until the crust is about 12” wide.
  13. Now, you do want a lattice top, right? If you don’t, just flip the circle of crust onto the top of the pie and shape as necessary.
  14. But if you do want the lattice top, read on.
  15. Cut the 12” disk into strips, each about ½” wide. Gently lift the first strips up one by one and place it on the pie. Add another few strips, all parallel to the first strip, until the pie is partially covered.
  16. Then, take a nice long strip of dough and arrange it perpendicular to the other strips, on the very edge of the pie. Gently lift up every other end and slide the strip underneath so that it forms an under/over/under/over pattern.
  17. Once this is done, gently slide it towards the center of the pie, going slowly so you don’t break any of the strips.
  18. Once it reaches the center, get another strip and repeat the same process, sliding that strip up until it is just next to the first strip. Cover ½ of the pie and then do the other buy xanax brand online half in the same way.
  19. Once you have the entire pie covered, neatly trim the ends and shape them with the edge of the crust, as necessary.
  20. Refrigerate the pie for about 15 minutes. Preheat the oven to 350 degrees F.
  21. Remove the pie from the refrigerator and coat with egg wash. For information on exactly which egg wash recipe yields exactly the look you want, check out this article. For the pie in the pictures I used an egg yolk/water mix.
  22. Anyway, cook it for about an hour until the crust is golden and gorgeous. Eat it.
Commenter Katrina M said that she replaced the cream cheese with dairy free cream cheese and butter with palm shortening, 1:1 ratio, and that these substitutions worked well.
Recipe by I Am Gluten Free at