Red Mill Gluten-Free Flour Pie Crust Recipe: Crispy Lattice That Stays Golden All Night

This Red Mill gluten-free flour pie crust recipe delivers the crispy, golden lattice you crave without sacrificing texture or flavor. The secret lies in proper hydration and chilling—critical adjustments for gluten-free baking that most recipes overlook.

I’ve tested countless variations to ensure this crust holds its shape, stays flaky, and resists the dryness common in gluten-free crusts.

Unlike traditional pie crusts, gluten-free dough requires extra care: a higher fat ratio (like cold butter or shortening) and just enough water to bind without making it sticky. Rolling it between two sheets of parchment prevents cracking, while a 30-minute chill in the fridge ensures easy handling and even baking.

The result? A lattice so sturdy it won’t collapse under fruit fillings or custards.

What sets this apart is the crispy yet tender texture—achieved by brushing the baked crust with melted butter and sprinkling coarse sugar for a caramelized finish. Even after hours in the oven, it stays golden and holds its shape, proving gluten-free crusts can rival (and sometimes surpass) their wheat-based counterparts.

Perfect for pecan pies, fruit tarts, or quiches, this recipe redefines what gluten-free baking can achieve.

For those new to gluten-free crusts, don’t skip the chilling step—it’s non-negotiable. And if your dough feels too dry, add 1 tablespoon of ice water at a time until it just holds together. The payoff? A crust so impressive, no one will guess it’s gluten-free. Let’s get to work.

Ingredients for red mill gluten free flour pie crust

Gluten-free baking starts here: precise measurements and cold fats for perfect texture.

The Red Mill 1-to-1 flour is non-negotiable—its protein structure mimics wheat-based crusts when properly hydrated. Buy it in bulk from King Arthur Flour or Whole Foods to avoid moisture exposure that degrades quality. For the fat, cold butter and shortening create that signature flakiness; let them sit in the freezer 10 minutes before mixing. Xanthan gum acts as the binding agent, so don't skip it—even if your flour blend already contains it, an extra 1/4 teaspoon ensures structural integrity. The parchment paper is your best friend when rolling; skip the flour dusting to prevent gluten-like development.

No xanthan gum? Psyllium husk powder at half the amount works as a substitute, though texture may vary slightly. Shortening unavailable? Lard or coconut oil can replace butter, but reduce by 1/4 cup to maintain proper hydration. For the sugars, brown sugar can swap granulated, but turbinado's coarse texture is ideal for lattice decoration. If your dough feels too dry after mixing, add ice water 1 tablespoon at a time—it should just hold together when pressed. The 30-minute chill is critical; don't rush it, or your crust will crack during baking.

Store leftover dough between parchment sheets in an airtight container for up to 2 days. For longer storage, wrap tightly and freeze for 3 months. Baked crusts reheat beautifully—just 5 minutes at 350°F restores crispiness. The caramelized sugar topping adds 10 minutes to baking time, but the golden finish is worth it. For lattice patterns, cut strips 1/4-inch wide using a pizza cutter for clean edges. This crust handles 450°F pre-baking without shrinking, making it ideal for deep-dish pies.

Step-by-step instructions for a perfect gluten-free pie crust

Master this technique and you'll achieve a lattice crust that rivals traditional dough—crispy, golden, and sturdy enough to hold fillings all night.

In a large mixing bowl, whisk together the 2.5 cups Red Mill Gluten-Free 1-to-1 Baking Flour, 0.5 tsp Diamond Crystal Kosher Salt, 0.25 tsp Xanthan Gum, and 1 tbsp Granulated Sugar. The xanthan gum is critical here—it mimics gluten's binding properties in gluten-free baking, ensuring your crust holds together without crumbling. Sift the flour mixture once through a fine-mesh sieve to eliminate any lumps and create a lighter, more aerated base for your crust.

I like to use a whisk for this step to break up any potential flour clumps before adding liquids. The sugar here isn't just for sweetness—it helps create a subtle caramelization during baking that enhances the crust's golden color and flavor. Keep this dry mixture ready for the next step where we'll incorporate the fats.

Add the 1 cup Cold Unsalted Butter (cut into ½-inch cubes) and 0.5 cup Shortening (like Crisco) to the dry ingredients. Using two forks or a pastry cutter, work the fats into the flour mixture until you achieve a crumbly, pea-sized texture. The cold temperature of both the butter and shortening is essential—they should remain firm but slightly pliable, not melted or greasy.

I press down gently on the mixture with my forks, turning the bowl occasionally to ensure even distribution. You're aiming for a consistency similar to coarse sand—this creates the perfect flaky layers when baked. If the mixture starts to look shaggy or clump together, add 1 tablespoon of ice water at a time until it comes together just enough to hold its shape when pressed.

With the dry ingredients and fats combined, begin adding the 0.5 cup Ice Water one tablespoon at a time. Use a rubber spatula to gently fold the water into the mixture, mixing just until the dough begins to come together. The ice water is crucial—it activates the xanthan gum and helps create a cohesive dough without making it too wet.

Here's where precision matters: you want the dough to hold together when pressed, but not be sticky enough to require flour. If it's too dry, add another tablespoon of water; if too wet, sprinkle in a teaspoon of additional flour. The goal is a dough that can be pressed into a disk without falling apart, but still maintains that pea-sized texture for flakiness. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes—this resting period relaxes the gluten-free structure and makes rolling easier.

On a lightly floured surface, roll out the chilled dough between the two sheets of parchment paper to a 12-inch circle, about ⅛-inch thick. The parchment prevents sticking and makes transferring easier. I use a rolling pin with even pressure, rotating the dough occasionally to maintain an even thickness. If the dough resists rolling, let it rest another 10 minutes in the refrigerator.

Transfer the parchment-covered dough to a 9-inch pie dish, gently shaping it to fit the bottom and sides. Trim any excess dough hanging over the edge, leaving about ½-inch overhang. Sprinkle the bottom crust with 2 tbsp Coarse Turbinado Sugar—this will create beautiful caramelized patterns when baked. For a lattice top, cut the remaining dough into 12 strips about ¼-inch wide, then weave them over the pie filling in your preferred pattern.

Preheat your oven to 375°F. For a blind-bake, line the crust with a second sheet of parchment paper, then fill it completely with dried beans or pie weights. Bake for 15 minutes, then remove the weights and parchment, and bake for another 10-12 minutes until the edges are deep golden brown and the crust feels firm to the touch. The blind-baking ensures your crust won't shrink or get soggy when filling is added later.

Brush the baked crust with 2 tbsp Melted Butter immediately after removing it from the oven. This step adds richness and helps maintain crispiness. Let the crust cool slightly before adding your filling—this prevents the hot filling from melting the butter too quickly and making the crust soggy. The result should be a lattice that stays crispy even after hours in the oven, with that coveted golden color that makes any pie look professional.

Creative variations of this red mill gluten free flour pie crust

Savory Twist

Transform this crust into a savory galette by omitting the sugar and adding 1 tbsp finely chopped fresh rosemary or 1 tsp onion powder to the dry ingredients. Fill with caramelized onions, sharp cheddar cheese, and caramelized apples for a dessert-to-savory crossover.

Brush the baked crust with garlic-infused olive oil instead of butter for an Italian-inspired touch. 🌿

Herb-Infused Lattice

Elevate your lattice with fresh herbs by mixing 1 tbsp chopped thyme or 1 tbsp chopped sage into the dough before rolling. For a lemon-herb variation, add 1 tbsp lemon zest and 1 tsp lemon extract to the dry ingredients.

These additions pair beautifully with citrus-based fillings like lemon curd or berry compotes. The herbs release aromatic oils during baking, adding depth without overpowering.

Spiced Chai Crust

For a warmly spiced twist, stir in 1 tsp ground cinnamon, ½ tsp ground cardamom, and ¼ tsp ground cloves with the dry ingredients. This works perfectly with apple or pumpkin fillings and complements a chai-spiced custard topping.

The spices caramelize beautifully, adding a fragrant warmth that’s especially cozy during fall and winter. 🍂

Nutty Crunch Addition

Add texture contrast by sprinkling ¼ cup finely chopped pecans or walnuts into the dough before rolling. For a toasted nut variation, toast the nuts first and mix them in with the sugar before baking.

This works especially well with fruit-based pies like peach or pear, where the nuts add a satisfying crunch. Just be sure to chill the dough longer—nuts can make it slightly oilier.

Coconut-Lime Adaptation

For a tropical-inspired crust, replace ½ cup of the Red Mill flour with finely ground coconut flour (not to be confused with coconut meal). Add 1 tbsp lime zest and 1 tsp lime extract to the dry ingredients.

This variation pairs wonderfully with mango or pineapple fillings and adds a subtle coconut aroma. Note that coconut flour absorbs more liquid, so you may need to reduce the ice water by 1-2 tablespoons.

Double-Crust Variations

For a double-crust pie, use the same dough recipe but divide it into two equal portions. Roll one portion for the bottom and the other for the top. Create lattice patterns on both layers for a decorative look.

For a crustless look, roll one portion into a ⅛-inch thick sheet and cut into strips for a free-form tart base. This works beautifully with creamy fillings like chocolate ganache or lemon curd, where the focus stays on the filling.

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