Black Pepper Free Gluten Free Flaky Pie Crust
A truly flaky pie crust is one of those kitchen achievements that feels almost magical, and this gluten-free version delivers the real deal — tender, buttery, and shatteringly crisp at the edges. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the texture of traditional wheat-based pastry, while xanthan gum holds everything together so the dough rolls out smoothly without falling apart. Frozen butter cut into coarse crumbs is the secret to those coveted flaky layers, and a splash of apple cider vinegar keeps the dough pliable and easy to work with. Rolling the dough between two sheets of parchment is a genuinely clever technique that makes the whole process far less stressful than you might expect. The finished crust is naturally free of black pepper and any spice blends that might sneak it in, so every ingredient here is clean and straightforward. Whether you're filling it with a sweet fruit pie or a savory quiche, this crust holds its shape beautifully and tastes like it came from a proper bakery.
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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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