A gluten-free pie crust can be more challenging to work with than a wheat-based crust as it lacks gluten, a protein that provides elasticity to baked goods. Here are some ways to prevent a crumbly crust: Xanthan Gum: Many gluten-free recipes call for the addition of xanthan gum to mimic the binding properties of gluten. If your recipe doesn't include a binder, your crust may crumble. Hydration: Too little liquid in your crust can make it dry and crumbly. Be sure to follow your recipe's instructions for the proper ratio of liquid to flour. Fat Content: Fat is essential for a tender and flaky crust. Ensure you're using enough fat and that you properly distribute it through the flour mixture. Chilling: After mixing the dough, chill it in the refrigerator before rolling it out. This helps the fat solidify and makes the dough easier to work with.