Barley Free Gluten Free Flaky Pie Crust
A truly flaky pie crust has long been one of the trickiest things to pull off without traditional wheat-based flour, but this recipe cracks the code beautifully. The blend of white rice flour, tapioca starch, and potato starch creates a tender, workable base, while xanthan gum holds everything together the way gluten normally would. Frozen butter cut into coarse crumbs is the real secret to those coveted flaky layers — the same technique used in classic pastry, just with a flour blend that's completely free of wheat, rye, and barley. A cold egg and a splash of apple cider vinegar add just enough structure and a subtle tang that makes the finished crust taste genuinely complex. Rolling the dough between two sheets of parchment keeps it from sticking and falling apart, which is a total lifesaver when working with a more delicate dough like this one. The result is a buttery, golden shell that holds its shape beautifully and tastes like it came from a bakery that actually knows what it's doing. Whether you're filling it with fruit, custard, or a savory quiche, this crust delivers on every level.
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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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