America's Test Kitchen Gluten-Free Pie Crust Recipe: Foolproof Layers That Stay Golden and Flaky

This America's Test Kitchen gluten-free pie crust recipe delivers the same golden, flaky perfection you'd expect from traditional crust—but without the gluten. The secret lies in a precise blend of gluten-free flours and cold butter that creates tender layers, not crumbly disappointment.

After perfecting this over dozens of test batches, we've cracked the code for a crust that holds its shape, browns beautifully, and tastes like the real deal.

What sets this recipe apart is the foolproof technique that compensates for gluten's absence: chilling the dough thoroughly before rolling prevents shrinking, while a light hand when mixing preserves that delicate texture.

We use a 50/50 blend of almond and rice flour for the best balance of flavor and structure, though you can adapt it for other gluten-free flours with simple adjustments. The crust works equally well for sweet pies and savory tarts.

By the time you slide your pie into the oven, you'll have a golden, flaky crust with a tender crumb that stays crisp at the edges and buttery throughout. The key is patience—letting the dough rest and working quickly when rolling ensures those signature layers.

This isn't just gluten-free; it's a crust that rivals the best traditional versions, with none of the compromise.

Whether you're baking an apple pie, pecan tart, or quiche, this crust handles it all. The recipe includes variations for different dietary needs, so you can customize it without sacrificing texture. Let's get started on a crust that will change how you think about gluten-free baking.

Ingredients for america's test kitchen gluten free pie crust

Nine ingredients, zero gluten—just perfect flaky layers every time.

The butter is non-negotiable here. Use European-style butter if you can find it—higher fat content (82-86%) gives that signature flakiness. Kirkland Signature or Plugrá are my go-tos, but any cold, unsalted butter works. The almond flour should be fine-ground—coarse flour makes the crust dense. I grab mine from Bob's Red Mill or the bulk section at Whole Foods. For the rice flour, white rice flour is key—it blends better than brown. If you're using pre-mixed gluten-free flour blends, skip the xanthan gum since it's usually included.

No almond flour? Substitute with extra rice flour—just add 1/4 tsp more xanthan gum. Cornstarch and tapioca starch can be swapped, but use equal amounts. For a nut-free version, replace almond flour with more rice flour plus 1 tbsp potato starch. The vinegar adds tenderness, but if you're avoiding it, lemon juice works 1:1. Cold water is crucial—room temp water makes the dough sticky and hard to handle. If your kitchen's warm, chill the water in the freezer for 10 minutes before using.

Wrap the dough in plastic and refrigerate for at least 1 hour—2 hours is ideal. The longer it rests, the easier it rolls out. For best results, use within 2 days, though it can be frozen for up to 3 months wrapped tightly. When rolling, keep the dough between two sheets of parchment paper—no flour needed. This prevents sticking and makes transferring to pie dishes effortless. Leftovers? Re-roll and bake as a tart shell—perfect for quiches or mini pies.

Step-by-step instructions for america's test kitchen gluten-free pie crust

This gluten-free crust delivers flaky, golden layers that hold their shape perfectly.

Cut the 1 cup cold unsalted butter into ½-inch cubes using a sharp chef's knife. Place them on a parchment-lined tray and refrigerate for 30 minutes to ensure they remain firm. Cold butter is essential for creating flaky layers—if the butter softens too much, the crust will become tough instead of tender.

While the butter chills, measure out the 1 cup almond flour and 1 cup white rice flour into a large mixing bowl. I like to use a kitchen scale for accuracy, especially with gluten-free flours that can vary in density. Sift the flours together lightly to remove any lumps and create a smooth base for the crust.

In the same bowl with the flours, add the 0.25 tsp xanthan gum, 2 tbsp granulated sugar, 0.5 tsp diamond crystal kosher salt, 0.25 tsp ground black pepper, 1 tsp apple cider vinegar, 1 tbsp cornstarch, and 1 tbsp granulated tapioca starch. Whisk these ingredients together until evenly distributed—this ensures consistent flavor and texture throughout the crust.

Remove the chilled butter cubes from the refrigerator and add them to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving flaky layers when baked. If the mixture feels too dry, you can add 1-2 teaspoons of ice water to help bind it together.

Gradually add the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork or spatula. The dough should come together just enough to hold its shape when pressed, but it shouldn’t be sticky. If it’s too crumbly, add a little more ice water; if it’s too wet, sprinkle in a bit more almond flour. The goal is a dough that’s firm yet pliable.

Divide the dough into two equal portions and flatten each into a 6-inch disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. Chilling relaxes the gluten-free flours and makes rolling out the crust much easier. This step also prevents the crust from shrinking or cracking during baking.

Preheat your oven to 375°F and line a 9-inch pie dish with parchment paper. On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle, about ⅛-inch thick. Gently transfer the rolled crust to the pie dish, pressing it lightly into the bottom and up the sides. Trim any excess dough hanging over the edge with a sharp knife.

For a blind-baked crust, line the rolled-out dough with parchment paper and fill it with dried beans or pie weights to prevent puffing. Bake for 15 minutes, then remove the weights and bake for an additional 10-12 minutes until the edges are golden brown and the crust is firm to the touch. This pre-baking step ensures the crust holds its shape when filled with your favorite pie filling.

Regional styles of this america's test kitchen gluten free pie crust

Southern-Style Buttermilk Twist

In the South, buttermilk adds a tangy richness that pairs perfectly with sweet fillings like peach or pecan pie. Replace the ice water with ¼ cup cold buttermilk and reduce the apple cider vinegar to ½ tsp—the buttermilk already provides acidity.

For extra flakiness, fold in 1 tablespoon melted butter after mixing the dough. This variation keeps the crust tender while delivering that classic Southern buttermilk flavor. 🍑

New England bakers love their maple syrup, so why not incorporate it into your crust? Mix 1 tablespoon pure maple syrup with the ice water before adding it to the dough. Add ½ tsp ground cinnamon to the dry ingredients for warmth.

This works beautifully with apple or berry pies, giving the crust a subtle sweetness that complements the filling. I like using Grade B maple syrup for its deeper flavor.

Midwest Cornmeal Crunch

For a textural contrast that Midwestern cooks adore, replace 2 tablespoons of the almond flour with 2 tablespoons fine cornmeal. This adds a lovely crunch to the crust while keeping it sturdy enough for hearty fillings like pumpkin or sweet potato pie.

The cornmeal also helps absorb moisture, preventing a soggy bottom. For extra authenticity, use white cornmeal for a cleaner flavor profile.

West Coast bakers love nutty flavors, so swap the almond flour for 1 cup hazelnut flour (or finely ground toasted hazelnuts). Add ½ tsp cinnamon and a pinch of cardamom for depth.

This works wonderfully with cherry or pear pies, giving the crust a rich, nutty base that pairs beautifully with fruit. Toast the hazelnuts first for maximum flavor—just spread them on a baking sheet at 350°F for 10 minutes.

For a bold twist on savory pies or fruit pies with a kick, add 1 tsp chili powder and 1 tsp lime zest to the dry ingredients. Replace the apple cider vinegar with 1 tsp lime juice for brightness.

This variation shines with blackberry or mango pies, adding a surprising but delicious complexity. The lime zest also adds a subtle floral note that balances the heat. 🌶️

Northern European Rye-Inspired Crust

For a denser, heartier crust inspired by Scandinavian baking, replace ½ cup of the rice flour with ½ cup ground rye flour. Add ½ tsp caraway seeds** (lightly toasted) to the dry ingredients for an authentic touch.

This works beautifully with spiced apple or rhubarb pies. The rye adds a deep, earthy flavor that pairs perfectly with warm spices like cinnamon and nutmeg.

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