Upgrade your next pie with this perfectly crunchy, buttery gluten free shortbread pie crust. It’s even easier to make than traditional pie crust because there’s no rolling at all. Just pat it in the pan and bake!
A gluten-free diet for anyone who is sensitive to gluten helps reduce joint aches and pains and other symptoms related to gluten intolerance. I wanted to make a pie, so I used gluten-free rice flour to convert a shortbread cookie recipe.
Why you’ll love this Gluten Free Shortbread Crust
- Easy to make - Making pie crust can be an intimidating, finnicky process. This GF shortbread crust is the perfect solution. Just cream the butter and sugar together, stir in the rice flour, then press into the pan.
- Just 3 ingredients—This quick crust recipe requires only 3 simple ingredients. Rice flour is common for gluten-free bakers, so you might already have some on hand!
- Amazing texture - Regular shortbread pie crust is great on its own, but this rice flour version may be even better! It has the most wonderful delicate, crumbly texture that tastes especially amazing with pudding pies, meringue pies, and more.
Don's Gluten Free Shortbread Pie Crust tastes so good.
How to Make Gluten Free Shortbread Pie Crust
This special shortbread crust is so much better than the regular flaky crust. Its delicate, crumbly texture is absolute heaven in lemon meringue pie or with creamy vanilla pudding and whipped cream.Once you try it once, it’ll become your new go-to!
Ingredients:
- Rice flour - This is the key ingredient. Don’t try to substitute it for a different flour or blend.
- Granulated sugar
- Butter - Make sure the butter is completely at room temperature.
Directions:
- Heat the oven to 350°F.
- Cream the butter and sugar.
- Blend in the flour until the mixture resembles coarse meal.
- Press the shortbread mixture into a pie plate.
- First cover the bottom about a quarter inch thick.
- Then tilt the plate slightly to more easily press the mixture onto the sides.
- Make sure the joint between the side and bottom is pressed together well.
- If making shortbread only (without a filling), then press the mixture to ¼ inch thick in either a square or round pan.
- Bake in the 350°F oven for about 10 minutes, just until the crust begins to brown for a pie shell to be filled and baked.
- If it is for a cream pie that will not be baked again, bake the shell for 15 to 20 minutes until it is golden brown.
- Let it cool before using it for non-baked pies (such as a cream pie).
Expert Tips
- Press firmly - If you don’t compress the pie crust, you won’t get that buttery shortbread texture. Use the back of your measuring cup to make quick work of the job.
- Get the right thickness - It’s important to press the crust down until it’s about ¼ inch thick. If it’s too thick, it will distract from the pie filling.
- Cool the crust - You typically want to let the crust cool completely before you add any fillings. Otherwise, the heat may melt the ingredients and change the texture of the pie.
Isn't Shortbread for Cookies?
You can use this shortbread crust recipe to make shortbread cookies, too. Just pat the mixture into a pan. It should be ¼ inches thick. Then bake it for 15 to 20 minutes or so at 350F degrees. When it is done baking, you will want to cut it into pieces while it is still warm (to prevent cracking when cutting). The cookies or bars will be golden brown and crispy.
Or, remove the shortbread from the oven when it is about ½ done and score it; then you can easily break the shortbread into pieces later. If you press it into square pans, score the shortbread into squares. In a round pan score the shortbread pieces in wedges like a pie.
What You Need
No special tools are required for this recipe. I used measuring cups and spoons, a mixing bowl, an electric mixer, and a pie plate. If you intend to make pies, you should get a pretty pie plate.
Gluten Free Shortbread Pie Crust Recipe
Author: Recipe Idea Shop
Ingredients
- 1 cup rice flour
- ¼ cup sugar I use natural or Turbinado sugar
- ½ cup butter softened or ½ cup Crisco for dairy free
Instructions
- Heat the oven to 350°F.
- Cream the butter and sugar.
- Blend in the flour until the mixture resembles coarse meal.
- Press the shortbread mixture into a pie plate.
- First cover the bottom about a quarter inch thick.
- Then tilt the plate slightly to more easily press the mixture onto the sides.
- Make sure the joint between the side and bottom is pressed together well.
- If making shortbread only (without a filling), then press the mixture to ¼ inch thick in either a square or round pan.
- Bake in the 350°F oven for about 10 minutes, just until the crust begins to brown for a pie shell to be filled and baked.
- If it is for a cream pie that will not be baked again, bake the shell for 15 to 20 minutes until it is golden brown.
- Let it cool before using it for non-baked pies (such as a cream pie).
Notes
Variations
- Use brown sugar - Brown sugar will add a richer flavor and can be used instead of regular white sugar.
- Try plant-based butter - If you’re gluten free and dairy free, consider using butter-flavored spread instead of regular butter. This can also be easier to work with than regular dairy butter, too.
- Add spices or a little extract - Give your shortbread pie crust a little extra oomph by adding some cinnamon or a splash of vanilla extract.
- Make mini crusts - Prep the pie crust into ramekins for mini pies or pudding cups.
Recipe FAQs
Can I make gluten-free shortbread crust ahead of time?
Yes, you can prepare the gluten-free shortbread pie crust 2-3 days before you need it. Bake it all the way, let it cool, then wrap the entire pan in plastic wrap. Add the fillings and prepare the rest of the pie like normal.
How do I keep the crust from becoming too crumbly?
Gluten-free baking can be a bit tricky, but this recipe is really easy. Just make sure the butter is at room temperature and cream it properly before adding the rice flour. Compress it before baking and let the crust cool completely to help it firm up.
What is the best type of pie for shortbread pie crust?
This type of crust is different from the standard flaky pie crust and can’t be used for every pie. For example, it wouldn’t be a good fit for a traditional fruit pie with a wet filling. However, it’s absolutely fantastic for cream pies, pudding pies, and more. The creamy fillings are a much better fit, so try this for no-bake cheesecakes, meringue pies, and more.
Related Recipes
- Fresh Peach Pie
- Lemon Meringue Pie
- Coconut Cream Pie
- Don’s Best Blueberry Pie
- Summertime Peach Tart
- Molasses Pumpkin Pecan Ginger Pie
- Don’s Famous Favorite Pecan Pie
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.