Almond Free Gluten Free Flaky Pie Crust
A truly flaky, tender pie crust without wheat flour is one of those things that feels impossible until you actually pull it off — and this recipe delivers. The combination of white rice flour, tapioca starch, and potato starch creates a delicate, layered texture that holds together beautifully without any nut-based flours in sight. Frozen butter cut into the dry ingredients gives you those coveted pea-sized pockets that puff and shatter when baked, while a splash of apple cider vinegar keeps the dough tender and workable. Rolling the chilled dough between two sheets of parchment is a genuinely clever trick that makes the whole process far less stressful than you'd expect. Every ingredient here is straightforward and easy to verify, so there's no guesswork about hidden almond flour or almond-derived additives sneaking into your crust. Whether you're filling it with fruit, custard, or a savory quiche, this crust holds its shape and crisps up like the real thing.
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Learn more →Ingredients
8 servings
For the crust
- 1 cup white rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 tsp xanthan gum
- 1 tbsp granulated sugar
- ¾ tsp fine salt
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and frozen for 15 minutes
- 1 large egg, cold
- 2–3 tbsp ice water
- 1 tsp apple cider vinegar
Instructions
- 1
Whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, sugar, and salt in a large mixing bowl until evenly combined.
- 2
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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