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5 from 1 vote

Gluten Free Tart Crust

A gluten free tart crust, good for any pie, tart or galette.
Prep Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Pie Tart
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 2 cups gluten free flour
  • 1 teaspoon xanthan gum if you flour doesn't already have it
  • 1 teaspoon salt
  • 2 tablespoons sugar can decrease or leave out
  • 12 tablespoons butter cut in cubes and frozen
  • 1 egg add if you are making a tart
  • 1/2 cup of ice cold water may not use it all
  • extra flour for rolling
  • parchment paper


  • Mix flour, salt and sugar.
  • Add butter to the mixture in the food processor set on low and count to ten slowly. Stop.
  • Add egg.
  • Begin adding water, turn machine on and only add enough water to hold the mixture together. Do not make too wet.
  • Dump into a plastic ziplock bag. Pat together to form ball of dough.
  • If it's not coming together add a small amount of cold water, no more than a tablespoon.
  • Refrigerate for at least one hour. You can also freeze at this point.
  • When you are ready to use, then roll between two pieces of parchment paper that has been floured. I use a cold stainless steel rolling pin or a long french tapered pin. It may be a little sticky. Add flour to your hands. Peel off one sheet of paper. Continue with your recipe.
  • If you are making a pie with a crust, you might be better off covering the pie with separate pieces of dough as I've done in this recipe, using a cookie cutter.