A delicious pumpkin pie starts with a good crust—and avoiding gluten and dairy doesn’t mean you have to miss out on crisp, flaky pastry.

This gluten-free, dairy-free pie crust uses a cup-for-cup gluten-free flour blend and coconut oil in place of butter or shortening. Because gluten-free dough lacks the elasticity of traditional wheat dough, it can be a little delicate. Rolling and transferring it with parchment paper makes the process much easier and far less frustrating.

Ingredients

• 1⅓ cups King Arthur Measure-for-Measure Gluten-Free Flour
• ½  cup Coconut oil, solid at room temperature
• ½ teaspoon table salt or fine sea salt
• About 3 tablespoons ice water, plus more if needed

Equipment

• Mixing bowl
• Pastry blender or Mix ‘N Chop
• Measuring cup and spoons
• Rolling pin
• Two large sheets of parchment paper
• Pie plate
• Plastic wrap

How to Make the Pie Crust

1. Combine the dry ingredients

Place the gluten-free flour and salt in a mixing bowl. Stir briefly to distribute the salt evenly.

2. Cut in the coconut oil

Add solid, room-temperature coconut oil. Using a pastry blender or Mix ‘N Chop work it into the flour until the mixture contains small, pea-sized pieces.

Avoid melting the coconut oil. Those little solid pieces create pockets in the dough as the crust bakes, helping it become crisp and pastry-like.

Try not to use your hands yet, since their warmth can soften the coconut oil.

3. Add the ice water

Begin by drizzling approximately 3 tablespoons of ice water into the mixture. Stir until the dough is mostly combined.

The exact amount of water may vary depending on factors such as how tightly the flour was packed and the temperature of your kitchen. Add a little more water only if necessary.

Once the dough begins coming together, gently touch it to test whether it can form a ball. It is ready when it holds together and pulls away from the sides of the bowl.

Unlike wheat-based dough, gluten-free dough cannot develop tough gluten strands, so you do not need to worry as much about overworking it.

4. Roll it between parchment paper

Place the dough on a large sheet of parchment paper and flatten it slightly. Cover it with a second sheet, then roll it into a circle large enough for your pie plate….around 13” will be perfect.

Periodically lift the top piece of parchment to check the shape and straighten the edges as needed. If the dough becomes wider than your paper, replace it with a larger sheet.

5. Transfer the crust

Carefully peel away the top sheet of parchment. Because gluten-free dough is less elastic than wheat dough, it can break easily during transfer.

For the simplest method, trim the bottom parchment around the crust and bake the crust on the paper. Lift the crust and parchment together, then place them directly into the Fully Glazed Stone Pie Plate.

You may remove the bottom parchment and transfer the dough on its own, but keeping the paper underneath makes the process much easier.

6. Shape the edges

Gently shape the crust inside the pie plate. Traditional fluting can be difficult with gluten-free dough, so a simple finished edge often works best.

If the dough extends beyond the plate, fold the overhanging portion underneath itself. This creates a thicker edge that is easier to shape or decorate.

7. Chill the crust

Cover the prepared crust with plastic wrap so it does not dry out. Refrigerate it for at least two hours.

This resting time allows the coconut oil to become firm again, helping the crust hold its shape and produce a better texture when baked.

Tips for Success

• Use King Arthur Measure-For-Measure Flour blend intended to replace wheat flour 
• Keep the coconut oil solid rather than melted.
• Add the ice water gradually; a small amount can make a big difference.
• Roll the dough between parchment sheets to prevent sticking and cracking.
• Don’t panic if the crust breaks. Gluten-free dough is easy to patch with your fingers.
• Chill the shaped crust for at least two hours before filling or baking.
• Keep it covered while chilling to prevent the surface from drying out.

Once chilled, the crust is ready to use with your favorite compatible pie recipe. Fill it with a gluten-free, dairy-free pumpkin filling for a festive dessert everyone can enjoy.