This crust comes together from a blend of white rice flour, tapioca starch, and potato starch, with xanthan gum working in the background to hold everything together the way traditional gluten does. Frozen butter cubes get cut in until the mixture turns coarse and crumbly, keeping little pockets of fat that puff into flaky layers once the crust hits the oven. A quick binder of cold egg, ice water, and a splash of apple cider vinegar brings the dough together without overworking it, so the final texture stays tender rather than tough. Chilling the disk before rolling it between parchment sheets makes it easy to handle and transfer into the pie dish without cracking or stretching. The edges fold under and crimp up beautifully, giving you a crust that's ready for either a full bake or a blind-bake, depending on what you're filling it with. It's a dependable base for sweet or savory pies alike, and a solid pick if you're keeping an eye on added salt.
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Whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, sugar, and salt in a large mixing bowl until evenly combined.
Add the frozen butter cubes to the flour mixture and cut them in with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible throughout.
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