Desserts
This Red Mill gluten-free flour pie crust delivers the flaky, lattice perfection you crave without the toughness that ruins so many gluten-free attempts. ✨ The secret lies in proper chilling, precise rolling, and a binding agent that mimics gluten's structure—no special equipment required.
After years of testing, this method finally cracks the code for a crust that holds its shape, bakes evenly, and pairs beautifully with fruit fillings.
What sets this recipe apart is the technique: cold butter cut into the dry ingredients creates steam during baking, producing those signature flaky layers. Red Mill's fine texture blends seamlessly with xanthan gum (or psyllium husk) to replicate gluten's elasticity.
The lattice design not only looks impressive but also prevents soggy bottoms when filled with juicy berries or creamy custards.
By following these steps—chilling the dough for 2 hours, rolling between parchment paper, and baking at 375°F—you'll achieve a golden, crisp crust that's sturdy enough to hold its shape yet tender enough to melt in your mouth.
The result? A pie crust so good, gluten-free eaters and traditional bakers alike will never guess it's free from gluten.
Perfect for apple pies, pecan tarts, or seasonal berry desserts, this crust handles both sweet and savory fillings with equal grace. Let's get started on creating your best gluten-free pie yet.
Ingredients for red mill gluten free flour pie crust
Quality ingredients and precise technique create this flaky gluten-free lattice crust that rivals traditional pies.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Mill Gluten-Free 1-to-1 Baking Flour 🌾 | 1 ½ cups | Fine texture for best results |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| Ice Water 💧 | ¼ cup | Chilled for proper binding |
| Xanthan Gum 🍃 | ½ tsp | Or psyllium husk powder |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For tenderness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Parchment Paper 📄 | 1 sheet | For rolling and cutting |
The Red Mill gluten-free flour is non-negotiable here—its fine texture mimics all-purpose flour better than other brands. Grab the 1-to-1 baking blend from grocery stores or online retailers like Amazon or King Arthur Flour. For the butter, Plugrá or Land O'Lakes unsalted work best when kept cold. The xanthan gum or psyllium husk acts as your gluten substitute, so don't skip it—though if you're sensitive to either, Bob's Red Mill also makes a pre-mixed gluten-free flour with built-in binder. Keep everything chilled until ready to use; this is critical for that signature flakiness.
No xanthan gum? Psyllium husk powder at the same amount works equally well. Short on butter? Coconut oil solidified in the fridge can replace up to half, though texture will differ slightly. The lemon juice is key for brightness—bottled lemon juice works in a pinch, but fresh is ideal. For the lattice design, use a sharp knife or pizza cutter to make clean cuts. If your dough feels too dry, add 1 tsp more ice water at a time until it just holds together when pressed. The sugar isn't just for sweetness; it helps tenderize the crust for that melt-in-your-mouth quality.
Wrap the dough tightly in plastic and refrigerate for at least 2 hours—this prevents shrinking and ensures those perfect flaky layers. The dough can be frozen for up to 3 months by wrapping it in parchment, then plastic wrap. For best results, let frozen dough thaw in the fridge overnight before rolling. Once baked, store the crust at room temperature in an airtight container for up to 3 days. Reheat slices in a 350°F oven for 5-7 minutes to restore crispness—worth the extra minute if you're serving it with warm apple filling.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this crust because it’s three ingredients plus ice water—no standing mixer, no overworking the dough. Just pulse the Red Mill flour, cold butter, and xanthan gum in a food processor until it looks like wet sand, then shape it. Honestly, I’ve made it while chatting on the phone.
- Buttery Crisp Magic: That first bite? Chef’s kiss. The Red Mill flour handles the butter like a dream—no crumbling, no greasy mess—just a golden, shatteringly crisp edge with a tender enough center to hold any filling. (Yes, even pumpkin pie. Or apple. Or the random blueberry galette I threw together last night.)
- One Crust, Endless Uses: I’ve used this for pot pies, hand pies, and even a savory tart with caramelized onions—no recipe adjustments needed. The xanthan gum keeps it sturdy whether it’s baked blind for a quiche or loaded with cheese and veggies for a weeknight dinner. My go-to for anything that needs a crust but not a fuss.
- Budget-Friendly Leftovers: A single batch makes two pie crusts, and they freeze like a dream. I keep one in the freezer for emergency dessert nights (looking at you, 2 AM sugar cravings) or to toss into a skillet for a quick galette. Plus, Red Mill flour and butter stretch further than store-bought crusts—my wallet thanks me every time.
Step-by-step instructions for gluten-free pie crust lattice
Here's the method for a flaky, lattice-style crust that holds its own against any filling.
👨🍳 Step 1: Cut and Chill the Butter
Place the 0.75 cup unsalted butter in a freezer-safe bowl and cut it into ¼-inch cubes using a sharp chef's knife. Freeze for 15 minutes until firm but not rock-hard. This cold butter is essential—it creates flaky layers when it melts during baking.
While the butter chills, measure out the 1.5 cups Red Mill Gluten-Free 1-to-1 Baking Flour into a large mixing bowl. Add the 0.5 tsp xanthan gum, 0.5 tsp Diamond Crystal Kosher Salt, 1 tbsp granulated sugar, and 1 tbsp lemon juice to the flour. Whisk gently to combine—this keeps the dry ingredients ready for the butter.
👨🍳 Step 2: Mix Cold Butter into the Dry Ingredients
Add the chilled butter cubes to the flour mixture and use a pastry cutter, fork, or your fingers to work the butter into the flour until you reach a crumbly texture with pea-sized butter pieces remaining. I like to press the butter pieces into the flour with my fingertips—this ensures even distribution without melting the butter prematurely.
Sprinkle the 0.25 cup ice water over the mixture, 1 tablespoon at a time, gently tossing with a fork after each addition. Stop when the dough just begins to come together—it should hold when pressed but still feel slightly crumbly. Overmixing develops gluten, which we're avoiding in this gluten-free version.
🥘 Step 3: Shape and Chill the Dough
Turn the dough onto a lightly floured surface and gently shape it into a 1-inch thick disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This resting period is crucial—it relaxes the dough and prevents shrinking during baking. The longer it chills, the better the texture will be.
While the dough rests, preheat your oven to 375°F. Line a baking sheet with the 1 sheet parchment paper—this will make transferring your crust much easier. The dough should be cold to the touch when you're ready to roll it out.
🍳 Step 4: Roll and Cut the Crust
On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. I use a rolling pin with guides to maintain even thickness. Press gently but firmly—you want the crust to be smooth but not stretched. Transfer the rolled crust to the prepared baking sheet.
For the lattice pattern, cut the crust into 12 strips, each about 2 inches wide, using a sharp knife or pizza cutter. Weave half the strips horizontally and half vertically, alternating to create the classic lattice design. Press the edges gently to seal where they cross. This pattern allows steam to escape while keeping the filling contained.
🔥 Step 5: Blind-Bake for Structure
Pre-bake the crust for 12-15 minutes until the edges are light golden brown. Remove from the oven and carefully press dried beans or pie weights (or a second sheet of parchment with weights) over the crust to prevent puffing. Return to the oven and bake for another 8-10 minutes until the crust is fully set.
Remove the weights and bake for an additional 3-5 minutes until the crust is deep golden brown and crisp. The crust should hold its shape when lightly pressed. Let it cool for 10 minutes before adding your filling—this prevents soggy bottoms in fruit pies.
Pro Tips For Making Red Mill Gluten Free Flour Pie Crust
- Chill the Butter First: I learned this the hard way—using warm butter straight from the fridge makes the dough greasy and hard to handle. Cut the butter into ¼-inch cubes and refrigerate for at least 30 minutes before mixing, or pop it in the freezer for 10 minutes if you’re in a hurry. Cold butter creates flaky layers instead of a tough, dense crust.
- Weigh the Flour Precisely: Gluten-free flour is unforgiving with volume measurements. Use a kitchen scale for exact grams—this recipe needs 250g (about 2 cups packed) of Red Mill 1-to-1 flour. Scooping and scooping leads to either a crumbly mess or a gummy disaster. (Yes, even if you’re impatient like me.)
- Skip the Overmixing: The moment the dough starts to come together, stop mixing. Gluten-free flour has its own binding quirks, and overworking it turns the crust into a dense brick. Use a fork or your fingers to gently press the dough into the pan—just until it holds shape. Less handling = lighter texture.
- Pre-Chill the Dough: After rolling and fitting the dough into the pan, freeze it for 15 minutes before baking. This prevents shrinking and ensures the crust stays crisp instead of puffing up like a sad soufflé. No freezer? Pop it in the fridge for 20 minutes—your future self will thank you.
Best sauces and condiments for red mill gluten free flour pie crust
Sweet Fillings
This crust handles juicy fruit fillings beautifully. For apple pies, I use a mix of Granny Smith and Honeycrisp apples—about 6 cups—tossed with 2 tbsp lemon juice, ¼ cup brown sugar, and 1 tsp cinnamon.
The lattice design lets steam escape while keeping the filling contained. For berry pies, try 2 cups mixed berries (fresh or frozen) with 3 tbsp cornstarch and 1 tbsp sugar to thicken the juices. 🍏
Creamy Custard Pairings
For pumpkin or pecan pies, the crust’s sturdy structure holds up to thick fillings. A classic pumpkin custard calls for 1.5 cups pumpkin puree, 1 cup sweetened condensed milk, 1 tsp pumpkin pie spice, and 2 eggs.
For pecan, mix 1 cup pecans, 1 cup brown sugar, ½ cup corn syrup, and 2 tbsp butter. Blind-baking the crust first prevents sogginess when pouring hot fillings. 🥧
Savory Twists
Don’t limit this crust to sweets! For savory pies, try spinach and feta with 10 oz chopped spinach, 1 cup crumbled feta, 1 egg, and ½ cup heavy cream.
Or make a chicken pot pie with 2 cups shredded chicken, 1 cup cream of mushroom soup, and ½ cup milk. The crust’s flaky texture contrasts perfectly with rich, savory fillings. 🧀
Glaze Finishes
After baking, elevate your pie with a simple glaze. For fruit pies, whisk ½ cup powdered sugar with 1 tbsp lemon juice and brush over the lattice. For pecan, drizzle ½ cup melted white chocolate mixed with 1 tsp cinnamon.
A honey drizzle (equal parts honey and warm water) adds shine and sweetness without overpowering the filling. 🍯
Toppings for Texture
Add crunch with toasted nuts or crumbled cookies. For apple pies, sprinkle ½ cup chopped walnuts before baking. For berry pies, press 1 cup graham cracker crumbs into the lattice strips.
A dusting of powdered sugar or flaky sea salt right before serving adds a gourmet touch. 🌰
Nutrition facts
Frequently asked questions
Can I substitute Red Mill flour for another gluten-free brand?
The recipe was tested specifically with Red Mill 1-to-1 Baking Flour because its fine texture mimics all-purpose flour best. Other brands like Bob's Red Mill or King Arthur may work, but you might need to add an extra ¼ tsp xanthan gum if the dough feels too dry. Always check the package for "1-to-1" labeling to ensure proper binding.
Why does my gluten-free crust turn out tough instead of flaky?
Toughness usually happens when the butter melts too early or the dough isn't chilled long enough. Always keep everything cold—freeze the butter cubes for 15 minutes before mixing, and chill the dough for at least 2 hours. Overmixing also develops gluten-like properties, so work quickly and gently when combining ingredients.
Can I make this crust ahead of time?
Yes! Shape the dough into a disk, wrap tightly, and refrigerate for up to 2 days or freeze for 3 months. Thaw frozen dough in the fridge overnight before rolling. Pre-bake the crust (without filling) and store at room temperature in an airtight container for 3 days. Reheat slices at 350°F for 5 minutes to restore crispness.
What's the best way to prevent a soggy bottom?
Blind-baking is key! Pre-bake the crust for 12-15 minutes with pie weights or dried beans before adding filling. For fruit pies, sprinkle 1 tbsp cornstarch over the bottom crust before filling. The lattice design also helps by allowing steam to escape while keeping juices contained. Never skip the 10-minute cooling period before adding filling.
Can I use this crust for savory dishes like quiche?
This sturdy crust handles both sweet and savory fillings. For quiche, blind-bake first, then fill with 6 eggs, 1 cup heavy cream, and your choice of cheese or veggies. The lattice design works beautifully for spinach-artichoke pies too—just brush with olive oil before baking for extra crispiness.