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Gluten-Free Pie Crust

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

Mastering a gluten-free pie crust can often be a challenge, but this clever recipe uses a combination of cream cheese and milled seeds to ensure a flexible, buttery finish. The addition of flax, chia, and psyllium husk provides the essential structure usually missing from wheat-free pastry, resulting in a dough that is easy to roll without crumbling. It is a versatile, savoury-leaning base that pairs beautifully with seasonal fruit fillings or rich, vegetable-based quiches.

This vegetarian pastry is an excellent staple for any home baker looking to accommodate dietary requirements without compromising on texture. Because the dough can be prepared in advance and stored in the fridge or freezer, it is ideal for busy weekend baking or preparing for dinner parties. Simply roll it out between sheets of parchment paper for a perfectly neat finish to your favourite tarts and pies.

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Ingredients for Gluten-Free Pie Crust

  • 170g bar cream cheese

  • 180ml (1 1/2 sticks) unsalted butter

  • 3/4 teaspoons psyllium husk powder

  • 2 1/4 teaspoons whole flax seeds

  • 1 1/2 teaspoons whole chia seeds

  • 3/4 teaspoons fine sea salt

  • 1/2 teaspoons baking powder

  • 275g rice-based gluten-free plain flour*

  • 1 1/2 teaspoons cider vinegar

  • 3 to 80ml ice water

How to make Gluten-Free Pie Crust

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Cut the cream cheese and butter into 1/2-inch pieces, place in a bowl, and freeze for 15 minutes. Use a coffee or spice grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder. Transfer to the bowl of a food processor along with the salt, baking powder, and flour. Pulse a few times to combine.

Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds. While pulsing the food processor, add vinegar and then 45ml ice water. Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.

Turn the dough out onto a piece of plastic wrap, and gather into a ball with your hands. Knead the dough a few times to create a uniform texture. Divide the dough in half and form each piece into a flat disk about 1 inch thick. Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, at least 30 minutes (or up to overnight). Roll, fill, and bake as desired.

DO AHEAD: Dough can be frozen for up to 3 months; thaw in refrigerator before using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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