Gluten-Free Pie Crust


pie or tart dough - makes enough for 1 regular sized pie

Dry Ingredients

  • 1 cup light buckwheat flour
  • 1 cup glutinous rice flour (conventional rice flour is too coarse)
  • ¼ cup tapioca flour
  • ¼ cup teff flour
  • pinch of salt
  • 2 tbsp sugar or rapadura
  • 1 tsp guar gum
  • 4 oz (1 stick) COLD butter or butter substitute

Wet Ingredients

  • ¼ cup buttermilk (or water)
  • ¼ vanilla (can use almond extract if you prefer)


  1. Combine dry ingredients in bowl of food processor. Pulse about 15 seconds. Add cold butter. Mix until dough resembles cornmeal. With the processor on, add wet ingredients
  2. Turn onto a lightly floured board. Knead until dough forms a ball. Don't worry about over-working the dough. You can't! Allow to sit a few minutes so water can be absorbed. Then roll out dough to desired shape/size between 2 sheets of parchment paper or plastic wrap. Refrigerate and allow to set for at least 15 minutes (or overnight). Do not skip this step. The dough will tear and be almost impossible to handle if you do not chill it first
  3. Once dough is chilled, remove one side of plastic or parchment and place on top of tart ring or pie tin. Leaving top plastic or parchment on, press the dough into the tin. Remove plastic/parchment and press in dough, making sure to fill in holes

Baking Options

  1. If you're going to use this as a tart shell for a no-bake filling, you can bake this now. Because there is no gluten in the dough, it can be baked right away - no need to rest. Make a few pricks in the dough with a fork. Bake in 350º oven until golden, about 15-20 minutes
  2. If you're going to use this as a pie dough, place filling on dough lined shell. Take another piece of similarly rolled dough and lay over filling. Crimp edges. It's OK if there are tears in the dough; the dough is very forgiving! Pierce top with knife about 6 times to allow steam to escape. Bake 30-45 minutes in 350º oven or until filling begins to bubble. Allow to cool. Dough maintains firmness after baking and holds together even better over the following 2-3 days


  • Do not grease baking pans as there is enough butter in the recipe that you don't have to add anything to the pan
  • This dough can be frozen for 1 month
  • Leave out sugar to use as a savory crust for quiches