Gluten Free Butter Pie Crust
Prep time
Cook time
Total time
Recipe type: Pie
Serves: 1 pie crust
  • 2 Cups Rice Flour
  • 1 Cup Potato Starch (Tapioca or Corn Starch)
  • ¾ Cup Butter
  • 1 Tbsp Sugar
  • 2 Egg Yolks
  • ¼ Cup Milk
  • 1 Tsp White Vinegar
  1. Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
  2. Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.)  Place the dough wrapped in plastic wrap in the fridge for ½ – 1 hour.
  3. On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan.  If the dough breaks or cracks just press it back together with your fingers.
  4. Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust, Place in the fridge for 10 minutes, then fill with the gluten free pie filling.
  5. Bake as Pie Recipe Directs - I’ve got you covered. Here's my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic
  6. Gluten Free Pumpkin Pie
  7. and the second is a tasty
  8. Gluten Free Cookie Crumble Apple Pie
  9. This Recipe Makes 1 Gluten Free Butter Pie Crust.
Recipe by Officially Gluten Free at