Desserts
This Pillsbury gluten-free flour pie crust recipe delivers the same flaky, golden perfection you love—without the gluten. The secret lies in Pillsbury’s pre-mixed flour blend, which handles like traditional crust but stays crisp and tender.
I’ve perfected this lattice-style crust over years of testing, ensuring it holds fillings beautifully while staying easy enough for weeknight baking.
The magic starts with chilling the dough properly and rolling it gently to avoid cracks. Pillsbury’s gluten-free flour contains xanthan gum, which mimics gluten’s binding properties, so no extra thickeners are needed.
For extra flakiness, I brush the layers with melted butter before baking—this creates those signature crispy edges without compromising structure.
What you’ll end up with is a gluten-free pie crust that’s sturdy enough for lattice patterns but still tender enough to melt in your mouth. The lattice design adds visual appeal while allowing fillings to peek through, making it perfect for apple, pumpkin, or berry pies.
Best of all, it bakes up golden and flaky, just like classic crusts.
Whether you’re accommodating dietary needs or simply love the convenience of Pillsbury’s flour, this recipe proves gluten-free baking can be just as impressive. Let’s get started—your pie game is about to level up.
Ingredients for pillsbury gluten free flour pie crust
Pillsbury's gluten-free blend plus cold butter and ice water—this trio creates the perfect flaky lattice crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Pillsbury Gluten-Free Flour Blend 🌾 | 1 ½ cups | Contains xanthan gum for binding |
| Cold Unsalted Butter 🧈 | ¾ cup | Cut into small cubes, chilled |
| Ice Water 💧 | ¼ cup | Chilled in freezer for 30 minutes |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For subtle sweetness |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For brushing layers |
| Large Egg 🥚 | 1 whole | For binding lattice |
| Cornstarch 🌾 | 1 tbsp | For extra crispness |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Lemon Zest 🍋 | 1 tsp | Brightens flavor |
| All-Purpose Flour 🌾 | 2 tbsp | For dusting rolling pin |
Pillsbury’s gluten-free flour is the game-changer here—grab the 16.5 oz bag at Walmart or Target, and check the label for xanthan gum (it’s what makes this dough behave like traditional crust). The butter needs to be cold and cubed—I like to freeze mine for 20 minutes first to ensure it stays firm. For the ice water, freeze it in an ice cube tray ahead of time so you can add it one cube at a time. The kosher salt is non-negotiable for seasoning—Diamond Crystal is my go-to because it dissolves smoothly. If you’re making a lattice, the extra flour for dusting is worth it to prevent sticking.
No Pillsbury flour? King Arthur gluten-free flour blend works too, but you’ll need to add an extra 1/2 tsp xanthan gum. Short on butter? Coconut oil works in a pinch, but it won’t give the same flaky texture. The egg is optional for lattice crusts—skip it if you prefer a simpler design. For extra crispness, brush the baked crust with melted butter mixed with a pinch of salt while it’s still warm. The lemon zest might seem odd, but it balances the richness—zest a whole lemon for future use and store in the freezer.
This dough keeps for up to 2 days in the fridge, wrapped tightly in plastic. For longer storage, freeze the dough balls for up to 3 months—thaw in the fridge overnight before rolling. The lattice design is best baked immediately, but unbaked dough can chill for 1 hour if you need to prep ahead. Brush the top with extra olive oil before baking for that golden finish—don’t skip this step if you want restaurant-quality crust.
Why You'll Love This Recipe
- No-Fuss Assembly: I’ll admit, I was skeptical about gluten-free crusts being flaky—but this one fools everyone. Just pulse the Pillsbury blend with cold butter until it looks like wet sand, then press it in. No rolling pins, no stress, and the ice water keeps it from turning into a gluey mess.
- Buttery Crisp Edge: That cold butter isn’t just for texture—it melts into golden perfection while the crust bakes, giving you that real pie crust taste. Honestly, I’ve had people ask if I used a regular crust, and I just smile while they take seconds.
- Pie or Hand Pies: Between us, this crust works for everything. Too lazy to slice? Roll it out, cut into circles, and fill with anything—apple, pumpkin, or even a sweet sausage mix. It’s my go-to for potlucks because it holds up like a champ.
- Budget-Friendly Magic: I buy the Pillsbury blend in bulk, and a little goes a long way. The kosher salt and sugar are pantry staples, so this crust costs pennies per serving. Plus, leftovers? Freeze the dough scraps—just thaw and press for next time. Zero waste, all flavor.
Step-by-step instructions for gluten-free pie crust with lattice layers
Here's how to create a perfectly flaky, gluten-free crust that holds its shape and delivers that coveted lattice pattern.
Combine Dry Ingredients and Cut in the Butter
In a large mixing bowl, whisk together the 1.5 cups Pillsbury Gluten-Free Flour Blend, 1 tbsp granulated sugar, 0.5 tsp Diamond Crystal kosher salt, 1 tbsp cornstarch, 0.25 tsp ground black pepper, and 1 tsp lemon zest. This blend contains xanthan gum, which helps bind the crust without gluten. The sugar and lemon zest add subtle sweetness and brightness that pairs beautifully with savory or sweet fillings.
Add the 0.75 cup cold unsalted butter, cut into small cubes, to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until you achieve pea-sized crumbs with some flour still visible. Overworking the dough can develop gluten-like properties, so aim for a texture that resembles coarse sand. The cold butter is crucial—it creates steam when baked, which gives that signature flakiness.
Add Ice Water and Form the Dough
Drizzle in the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. The ice water helps hydrate the gluten-free flour without making the dough sticky. Stop adding water when the dough just comes together—it should hold when pressed but not be wet. If it feels too dry, add 1 teaspoon more ice water at a time until it forms a cohesive mass.
Turn the dough onto a lightly floured surface and gently press it into a 1-inch thick disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling relaxes the dough and makes it easier to roll out without cracking. This step is non-negotiable—skipping it will result in a tough, uneven crust.
Roll Out and Fit the Crust into the Pan
On a clean surface, dust with the 2 tbsp all-purpose flour to prevent sticking. Unwrap the chilled dough and roll it out to a 12-inch circle, about 1/8-inch thick. The gluten-free flour blend requires gentle handling—roll from the center outward, rotating the dough as you go to maintain even thickness. If it cracks, simply press the edges together and continue rolling.
Carefully transfer the rolled-out dough to a 9-inch pie dish, gently shaping it to fit the bottom and sides. Trim any excess dough hanging over the edge with kitchen shears. For a classic lattice top, roll out the remaining dough into another 12-inch circle and cut it into 1-inch wide strips using a sharp knife or pizza cutter. The strips should be about 1/8-inch thick—this ensures even baking and crispiness.
Create the Lattice Top and Bake
Arrange 6 strips of dough horizontally across the pie filling, spacing them 1/2 inch apart. Fold back every other strip, then lay the remaining strips vertically across the folded strips, again spacing them 1/2 inch apart. Unfold the folded strips and press them gently into place. Brush the lattice and bottom crust with the 1 tbsp extra-virgin olive oil—this adds moisture and enhances browning.
Preheat your oven to 375°F. Place a pie weight or dried beans on the bottom crust to prevent puffing. Bake for 20 minutes, then carefully remove the weight and bake for an additional 15-20 minutes until the crust is deep golden brown and crisp. The lattice should look like a delicate web, with no gaps between the strips. For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
Cool and Assemble
Let the pie crust cool for at least 30 minutes before adding your filling. This resting period allows the crust to set and prevents a soggy bottom. If you're filling the pie immediately after baking, brush the interior with a thin layer of egg wash (1 egg beaten with 1 tbsp water) for a glossy finish. The crust should hold its shape and remain crisp even after filling.
Once assembled, return the pie to the oven for 10-15 minutes to set the filling and crisp the lattice further. The result? A gluten-free crust that's flaky, sturdy, and visually stunning—perfect for both sweet and savory pies. The lemon zest and black pepper add subtle depth, while the cornstarch ensures that signature crispness you'd expect from a traditional crust.
Pro Tips For Making Pillsbury Gluten Free Flour Pie Crust
- CHILL THE BUTTER FIRST: I learned this the hard way—warm butter makes the dough greasy and impossible to handle. Cut the unsalted butter into ½-inch cubes and pop them in the freezer for 10 minutes before mixing. Cold butter = flaky layers, not a sad, sticky mess.
- WORK FAST WITH ICE WATER: The second the gluten-free flour hits water, it starts to break down. Keep your ice water in a separate bowl and add it gradually—just a teaspoon at a time—while mixing with a fork. The dough should barely hold together; overmixing ruins the texture.
- PRESS THE CRUST GENTLY: Skip the rolling pin. Press the chilled dough into the pie dish firmly but evenly with your fingertips, working from the center outward. Too much pressure = cracks; too little = a lumpy base. A light spray of water on the edges helps seal it without tearing.
- BLIND BAKE FOR 15 MINUTES: The crust needs structure before filling. Line the unbaked crust with parchment, fill it halfway with pie weights (or dried beans), and bake at 375°F for 15 minutes. This prevents shrinking—no one wants a pie that looks like it collapsed mid-bake.
Regional styles of this pillsbury gluten free flour pie crust
Southern Style
In the South, gluten-free pies often feature a double-crust lattice with a touch of cinnamon in the crust—about ½ teaspoon—to complement classic apple or peach fillings. I like adding 1 tablespoon brown sugar instead of granulated for deeper caramel notes.
Southern cooks also frequently brush the baked crust with honey butter (mix 2 tbsp melted butter with 1 tbsp honey) for a glossy finish that’s perfect for pecan or sweet potato pies. 🍯
Midwest Rustic
The Midwest takes gluten-free pie crusts in a hearty direction, often using 1 tablespoon cornmeal in place of cornstarch for extra texture.
A popular variation is the "pie crust slather", where you mix 1 tbsp melted butter with 1 tsp apple cider vinegar and brush it on the baked crust before adding filling. This creates a sticky, golden crust that’s ideal for cherry or blueberry pies.
I’ve seen bakeries in Minnesota use 1 tsp ground cardamom in the crust for a Nordic twist. ❄️
New England Classic
New England’s gluten-free crusts lean toward savory-sweet balance, often incorporating 1 tsp dried thyme and ½ tsp smoked paprika into the dough. This works beautifully with pumpkin or butternut squash fillings—a staple in fall pies.
For a crispier edge, New England bakers recommend rolling the dough slightly thicker (up to ⅛-inch) and baking it 5 minutes longer before adding filling. The result? A shatteringly crisp crust that holds up to dense fillings. 🍂
West Coast Light
West Coast gluten-free crusts focus on bright, fresh flavors, often using 1 tsp orange zest instead of lemon and 1 tbsp almond flour for a nutty depth. These crusts are perfect for berry pies or citrus-infused fillings.
California bakers also love brushing the lattice with a mix of olive oil and balsamic vinegar (1 tbsp each) before baking for a tangy, golden finish. For a lighter texture, some replace ½ the butter with avocado oil, which stays crisp at high temps. 🌞
European Adaptations
European gluten-free pie crusts often skip the lattice in favor of braided edges or rustic free-form shapes. In France, bakers add 1 tbsp ground almonds to the dough for a nutty crunch, while Italian versions might include 1 tsp grated Parmesan for a savory note.
For a flaky puff, some use 1 extra egg yolk in the dough. German-style Streusel-topped pies (like apple) pair well with this crust—just sprinkle ½ cup gluten-free oatmeal mixed with 2 tbsp brown sugar and 2 tbsp cold butter over the filling before baking. 🌍
Nutrition facts
Frequently asked questions
Can I make this gluten-free crust without xanthan gum?
Pillsbury’s gluten-free flour already contains xanthan gum, so no extra is needed. If using a different gluten-free blend without xanthan gum, add ½ teaspoon to the dry ingredients. This helps bind the crust and prevents crumbling. The xanthan gum mimics gluten’s elasticity, which is key for a sturdy lattice design.
Why does my gluten-free dough crack when rolling?
Gluten-free dough lacks gluten’s natural flexibility, so it’s more prone to cracking. To prevent this, chill the dough longer (2+ hours), roll gently from the center outward, and dust with gluten-free flour (not all-purpose). If cracks appear, press them together and continue rolling. Avoid overworking the dough—keep it cool to maintain structure.
Can I use this crust for savory pies?
This crust works perfectly for savory pies like quiche or chicken pot pie. Skip the sugar and lemon zest, and add ½ teaspoon garlic powder or ½ teaspoon onion powder to the dough. Brush the baked crust with melted butter mixed with a pinch of salt for extra flavor. The lattice design adds visual appeal to any savory pie.
How do I store leftover crust dough?
Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. For longer storage, freeze the dough as a disk for up to 3 months. Thaw in the fridge overnight before rolling. To reheat, place the dough between two parchment-lined baking sheets in a 300°F oven for 10 minutes—this relaxes it for easier handling.
What’s the best filling for this lattice crust?
This crust shines with fillings that balance its flakiness. Try classic apple pie (tart Granny Smith apples work best), spiced pumpkin, or berry compotes. For a savory option, a creamy spinach and feta filling pairs beautifully. The lattice design lets fillings peek through, making it ideal for show-stopping pies—just avoid overly runny fillings that might leak.