Artificial Flavors Free Gluten Free Flaky Pie Crust
A truly flaky pie crust that also avoids gluten can feel like chasing a unicorn, but this one delivers the real thing. The combination of white rice flour, tapioca starch, and potato starch creates a tender, layered base that holds together beautifully without any wheat in sight. Frozen butter cut into coarse crumbs is the key to those coveted flaky layers, while a splash of apple cider vinegar keeps the dough pliable and easy to work with. Every single ingredient here is a whole, recognizable pantry staple — no synthetic flavoring agents, no mystery additives, just clean components you can feel good about. Rolling the dough between two sheets of parchment makes the process surprisingly forgiving, even if gluten-free pastry has defeated you before. The result is a golden, crisp shell that's ready to cradle anything from a classic apple filling to a savory quiche — and nobody at the table will guess it's anything other than the real deal.
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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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