BHA & BHT Free Gluten Free Flaky Pie Crust
A truly flaky pie crust has always felt like one of baking's trickier achievements, and pulling it off without wheat flour makes it even more of a triumph. This crust leans on a blend of white rice flour, tapioca starch, and potato starch to build structure and tenderness, while xanthan gum holds everything together the way gluten normally would. Frozen butter cut into the dry ingredients creates those coveted pea-sized pockets that puff and separate in the oven, giving you genuine layers rather than a dense, crumbly shell. A cold egg and a splash of apple cider vinegar round out the liquid mixture, helping the dough bind cleanly and roll out without falling apart at the edges. Every ingredient here is straightforward and easy to source without worrying about synthetic preservatives sneaking in through processed additives. The parchment-rolling technique is a smart move for a more delicate dough — it keeps the crust intact and makes transferring to the pie dish nearly foolproof. Whether you're filling it with fruit, custard, or a savory mixture, this crust holds up beautifully and tastes 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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