This crust is all about texture — a blend of white rice flour, tapioca starch, and potato starch comes together with frozen butter cubes cut in until the mixture turns coarsely crumbly, with just enough pea-sized bits of butter left to promise flakiness once it bakes. A quick egg-and-vinegar mixture brings the dough together without overworking it, and a chill in the fridge keeps everything firm and rollable. Rolled between parchment sheets and eased into the pan without stretching, it crimps up into a tidy, homemade edge that looks like it came from a bakery case. Whether you're blind-baking it or filling it straight away, the result is a sturdy, shatter-crisp shell that holds its shape through slicing. It's a solid pick for an added sugar free kitchen, giving you a from-scratch crust you can build any filling on top of.
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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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