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Basic Pie Crust Dough/Gluten-Free Variation

A delicious, flakey crust that is perfect for sweet and savory pies! I use it for my Granny’s Cocoa Cream Pie, Coconut Cream Pie, Honey Pumpkin Pie, and more! (For the gluten-free version, swap the flour out for Bob’s Red Mill 1-to-1 Gluten-Free Flour)


  • 2 1/2 C. Flour replace with equal amounts of Bob’s Red Mill 1-to-1 gluten-free flour
  • 1 tsp. Sugar
  • 1 tsp. Salt
  • 1 C. Butter cut into smaller pieces and chilled
  • 1/4 to 1/2 C. Cold Water
  • 1 tsp. Apple Cider Vinegar


  1. In a medium-sized bowl, combine the flour, sugar, and salt. Add the chilled butter and cut it into the flour until there are only pea-sized chunks left. Make a well in the center of the bowl and add the vinegar, and cold water, using your hands or a spoon mix together until the dough comes together without being too sticky. Be careful to not over-handle the dough. Divide into two balls or disks and wrap in plastic, place in refrigerator and let chill for 45 minutes to an hour.

Recipe Notes

*This recipe makes enough for two pie crusts or one pie with crust and top.