Breastfeeding Friendly Gluten Free Flaky Pie Crust
A truly flaky pie crust that holds together beautifully is one of those kitchen wins that feels almost magical, and this one delivers without a single gram of wheat flour. The combination of white rice flour, tapioca starch, and potato starch creates a tender, layered base, while xanthan gum does the structural work that gluten would normally handle — so you get that satisfying snap and crumble in every bite. Frozen butter cut into coarse crumbs, a cold egg, and a splash of apple cider vinegar are the real secrets to achieving those coveted flaky layers. Rolling the dough between two sheets of parchment makes the whole process far less stressful, and the tip about pressing cracked edges back together means even beginners can pull this off with confidence. For anyone nursing and keeping a close eye on what goes into their food, this crust is made entirely from whole, recognizable ingredients with no mystery additives or preservatives to second-guess. It works beautifully for both sweet and savory pies, so you can fill it with whatever sounds good and know exactly what's on your plate.
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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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