Artificial Food Coloring Free Gluten Free Flaky Pie Crust
A truly flaky pie crust can feel like one of the trickiest things to pull off without wheat flour, but this one delivers the real deal — shatteringly tender layers, a golden crimp, and none of the gummy texture that plagues so many gluten-free attempts. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure of traditional pastry, while xanthan gum holds everything in place so the crust rolls out cleanly and transfers to the dish without falling apart. Frozen butter cut into coarse, pea-sized crumbs is the key to those flaky layers, and a splash of apple cider vinegar in the egg mixture keeps the dough tender rather than tough. Every single ingredient here is a whole, recognizable pantry staple — no dyes, no artificial additives, nothing that requires a label check for hidden colorants. Rolling the dough between two sheets of parchment makes the whole process surprisingly low-stress, and any cracked edges are easy to press back together before you continue. Whether you're filling it with fruit, custard, or a savory quiche, this crust is a reliable, clean-ingredient foundation you'll come back to every baking season.
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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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