Best gluten-free flour for pie crust: 7 flours ranked for flaky, tender results

Choosing the right flour is the single biggest factor in whether your gluten-free pie crust turns out flaky and tender or crumbly and sad. We've tested dozens of flours and blends specifically for pie crust, and the differences are dramatic.

Here's exactly which flours work, which ones don't, and why — so you can stop guessing and start baking crusts you're actually proud of.

Key takeaways

• The best gluten-free flour for pie crust is a starch-heavy blend (like Bob's Red Mill 1-to-1 or Cup4Cup) because pie crust needs tenderness, not structure.
• Almond flour makes an excellent base for grain-free pie crusts but produces a cookie-like texture rather than a traditional flaky one.
• Pure rice flour alone creates a gritty, crumbly crust — it needs to be combined with starches to work well.
• Tapioca starch is the secret weapon for chewiness and pliability in any gluten-free pie dough.
• Cold fat and minimal handling matter even more in gluten-free pie crust than in traditional baking.
• Xanthan gum or psyllium husk helps hold the dough together, but too much makes the crust gummy instead of flaky.

What makes a flour good for gluten-free pie crust

A great pie crust flour needs to do three things: create tenderness, allow fat to form flaky layers, and hold together without gluten. In traditional baking, low-protein flours like pastry flour are preferred because less gluten means a more tender crust. The same principle applies in gluten-free baking — you want flours and starches that stay tender rather than building structure.

That's why starch-heavy blends outperform protein-heavy flours for pie crust. Starches like arrowroot, tapioca starch, and potato starch create a smooth, pliable dough that mimics the tenderness of wheat pastry flour. Protein-heavy flours like chickpea or sorghum can make crust tough or bready.

Absorption rate also matters enormously. A flour that absorbs too much moisture (like coconut flour) will leave you with a dry, cracking dough. One that absorbs too little will make a sticky mess that's impossible to roll out. For pie crust, you want moderate absorption and a fine grind.

If you're still building out your gluten-free pantry, our Confident Gluten-Free Baker Toolkit walks you through exactly which flours and starches to stock for every type of baking — including pie crust.

Best gluten-free flours for pie crust compared

Here's a side-by-side look at the top flour options, ranked by how well they perform specifically in pie crust. We're evaluating tenderness, flakiness, flavor, and ease of handling.

Bob's Red Mill 1-to-1 gluten-free baking flour

Bob's Red Mill 1-to-1 is our top recommendation for most gluten-free pie crust bakers. It's widely available, affordable, and produces a consistently tender crust with minimal fuss. The blend contains rice flour, tapioca starch, potato starch, and xanthan gum — essentially everything you need for pie crust already mixed in the right ratios.

Why it works for pie crust: The starch-heavy formula keeps things tender, and the built-in xanthan gum provides just enough binding to hold the dough together when you roll it out. The fine grind means no grittiness — a common problem with cheaper rice flour blends. If you've struggled with gritty texture in past attempts, this blend solves that.

Pros:

• True 1:1 swap for all-purpose flour in any pie crust recipe
• Xanthan gum already included — no extra measuring
• Produces a tender, rollable dough
• Available at most grocery stores

Cons:

• Slightly less flaky than Cup4Cup
• Contains rice flour, so not suitable for rice-free diets
• Dough can be a bit more fragile than wheat — needs to stay cold

We keep a bag of Bob's Red Mill 1-to-1 Baking Flour in the pantry at all times. It's our go-to for pie crust, and it works beautifully in cookies and quick breads too.

Cup4Cup original blend

Cup4Cup produces the most traditionally flaky gluten-free pie crust we've tested. Developed by a former Thomas Keller pastry chef, this blend was literally engineered to mimic wheat flour as closely as possible, and it shows in pie crust.

Why it works for pie crust: Cup4Cup uses a combination of cornstarch, white rice flour, tapioca flour, and milk powder. That milk powder is the key differentiator — it adds fat and protein that help the crust brown beautifully and develop real flakiness. The starch ratio is also higher than many blends, which keeps things delicate.

Pros:

• Most flaky, traditional result of any blend we've tested
• Browns beautifully thanks to milk powder
• Rolls out smoothly with minimal cracking
• Excellent flavor — slightly buttery even before you add butter

Cons:

• Contains milk powder (not dairy-free)
• Significantly more expensive than Bob's Red Mill
• Harder to find in regular grocery stores

If budget isn't a concern and you want the closest thing to a wheat flour pie crust, Cup4Cup Original Blend is worth every penny. We use it for Thanksgiving pies and any time we want to impress.

King Arthur Measure for Measure flour

King Arthur Measure for Measure is a solid middle-ground option. It produces a slightly sturdier crust than the other two blends, which actually makes it ideal for lattice-top pies or any crust that needs to hold its shape.

Why it works for pie crust: This blend uses a mix of rice flours, tapioca starch, potato starch, and rice starch, with xanthan gum included. It has a bit more structure than Cup4Cup, which means the crust is less delicate but also less likely to fall apart when you're weaving a lattice or transferring the dough to the pan.

Pros:

• Sturdy enough for decorative crusts
• Dairy-free (no milk powder)
• Good availability at grocery stores and online
• Reliable, consistent results

Cons:

• Less tender and flaky than Cup4Cup
• Can feel slightly firm if overworked
• Some bakers notice a faint rice flavor

We reach for King Arthur Measure for Measure when we're making pies with intricate crust work. For a standard single-crust pie, we prefer the other two blends above.

Almond flour for grain-free pie crust

Almond flour is the best option if you need a grain-free or low-carb pie crust. It produces a rich, cookie-like crust that works beautifully for custard pies, cheesecakes, and tarts. Just know going in that it won't give you traditional flakiness — it's a different style of crust entirely.

Why it works differently: Almond flour is high in fat and protein but contains no starch. Without starch, you can't create the layered, flaky structure of a traditional pie crust. Instead, almond flour crusts are pressed into the pan (not rolled) and have a dense, buttery, shortbread-like texture. For more on how almond flour compares to other alternatives, check out our almond flour vs coconut flour comparison.

Pros:

• Grain-free and naturally gluten-free
• Rich, buttery flavor that complements sweet fillings
• Simple press-in method — no rolling required
• Works well for no-bake and par-baked crusts

Cons:

• Not flaky — cookie or shortbread texture only
• Can't be rolled out
• Higher calorie and fat content
• Nut allergen

For the best results, use finely ground blanched almond flour — we cover our top picks in our best almond flour for baking guide.

Custom rice flour and starch blend

If you want full control over your pie crust texture, you can build your own blend using rice flour and starches. This is the approach most experienced gluten-free bakers eventually gravitate toward, because you can fine-tune the ratio for exactly the tenderness and flakiness you want.

A good starting point for pie crust:

• 2 parts white rice flour (fine grind)
• 2/3 part tapioca starch
• 1/3 part potato starch
• 1/2 teaspoon xanthan gum per cup of flour blend

Why it works: White rice flour provides the base structure, tapioca starch adds chewiness and pliability, and potato starch contributes tenderness and moisture. The key is using a finely ground white rice flour — coarse grind rice flour is the number one cause of gritty gluten-free pie crust.

Pros:

• Full control over texture and flavor
• Can be made allergen-free (no dairy, no nuts)
• Often cheaper than commercial blends
• Can adjust ratios for different pie types

Cons:

• Requires more knowledge and experimentation
• Easy to get ratios wrong
• Need to source multiple ingredients
• Must add your own binder (xanthan gum or psyllium husk)

If you go this route, we highly recommend weighing your ingredients with a kitchen scale. Small ratio changes make a big difference in pie crust, and volume measurements aren't precise enough.

Cassava flour for nut-free, grain-free pie crust

Cassava flour is a strong option if you need a grain-free crust but can't use nuts. It's made from the whole cassava root (not just the starch like tapioca), which gives it a more flour-like behavior than pure starches.

Why it works for pie crust: Cassava flour has a neutral flavor and a soft, pliable texture when hydrated. It can actually be rolled out — unlike almond flour — which means you can make a more traditional-looking pie crust. It absorbs more moisture than wheat flour, so you'll need to add extra liquid to your recipe.

Pros:

• Grain-free, nut-free, and naturally gluten-free
• Can be rolled out for a traditional crust
• Mild, neutral flavor
• Single-ingredient flour (no blending needed)

Cons:

• High moisture absorption — recipes need adjustment
• Can become gummy if overworked or over-hydrated
• Slightly chewy texture (not as flaky as starch-based blends)
• Quality varies significantly between brands

Why coconut flour is not recommended for pie crust

Coconut flour absorbs roughly 3-4 times more liquid than wheat flour, which makes it extremely difficult to use in pie crust. The dough tends to crack, crumble, and fall apart no matter how much liquid you add. It also imparts a noticeable coconut flavor that doesn't work with every filling.

If you see a recipe that uses coconut flour in pie crust, it's almost always combined with another flour (like almond flour) and used in small amounts as a secondary ingredient — not as the primary flour. On its own, we don't recommend it for this application. If you're dealing with dry, crumbly results in your baking, coconut flour's extreme absorption is often the culprit.

Tips for making the best gluten-free pie crust regardless of flour

No matter which flour you choose, these techniques will dramatically improve your results:

• Keep everything cold. Cold butter, cold water, even chill your flour if your kitchen is warm. Cold fat creates steam pockets during baking, which is how you get flaky layers.
• Don't skip the binder. Most commercial blends include xanthan gum, but if you're making a custom blend, you need 1/2 to 1 teaspoon per cup of flour. Without it, the dough won't hold together.
• Add vinegar or vodka. A tablespoon of apple cider vinegar or vodka inhibits any residual starch development, keeping the crust extra tender. The alcohol evaporates during baking.
• Roll between parchment. Gluten-free dough is stickier than wheat dough. Rolling between two sheets of parchment paper prevents sticking without adding extra flour that can make the crust tough.
• Chill before baking. After you've shaped the crust in the pan, refrigerate it for at least 30 minutes before baking. This firms up the fat and helps the crust hold its shape.
• Blind bake properly. For custard and cream pies, blind bake the crust with pie weights until it's fully set. Gluten-free crusts absorb moisture from fillings quickly, so a thorough blind bake prevents soggy bottoms.

For a full walkthrough of pie crust techniques, including our five favorite recipes, check out our guide to gluten-free pie crust recipes from scratch.

Frequently asked questions

Can I use regular gluten-free flour for pie crust?

Yes, most 1-to-1 gluten-free flour blends work well for pie crust. Blends that include a mix of rice flour, tapioca starch, and potato starch with xanthan gum produce the best results. Just make sure your blend already contains a binder — if it doesn't, add 1/2 teaspoon of xanthan gum per cup of flour.

Why is my gluten-free pie crust crumbly?

Crumbly gluten-free pie crust usually means not enough moisture, not enough binder, or a flour that absorbs too much liquid. Make sure you're using a binder like xanthan gum, and add cold water one tablespoon at a time until the dough holds together when pressed. If your crust is consistently dry and crumbly, try switching to a starch-heavier flour blend.

Is almond flour or rice flour better for gluten-free pie crust?

It depends on the style you want. Rice flour blended with starches produces a more traditional, flaky pie crust that can be rolled out. Almond flour creates a rich, shortbread-like press-in crust that's better suited for tarts and cheesecakes. For a classic double-crust pie, go with a rice flour blend.

Do I need xanthan gum in gluten-free pie crust?

In most cases, yes. Xanthan gum replaces the binding function of gluten, helping the dough hold together so you can roll it out and transfer it to the pan. Use about 1/2 teaspoon per cup of flour. Too much makes the crust gummy, so don't overdo it. Some bakers prefer guar gum as an alternative.

What is the best store-bought gluten-free flour for pie crust?

Bob's Red Mill 1-to-1 Gluten Free Baking Flour is the best all-around option for availability, price, and results. Cup4Cup Original Blend produces the most traditionally flaky crust but costs more. Both are excellent choices — your pick depends on budget and how close to a wheat-flour crust you want to get. We compare these and more in our gluten-free flour blend brand comparison.