Carrageenan Free Gluten Free Flaky Pie Crust
A truly flaky, tender pie crust has long been one of the trickiest things to pull off without wheat flour, but this one genuinely delivers. The combination of white rice flour, tapioca starch, and potato starch creates a delicate, layered texture that holds together beautifully without tasting gritty or dense. Xanthan gum steps in to mimic the binding that gluten would normally provide, while the apple cider vinegar keeps the dough tender and workable. Frozen butter cut into the flour mixture is the real secret — those cold, pea-sized pieces create steam pockets as the crust bakes, giving you those coveted flaky layers. The cold egg and ice water bring everything together into a dough that rolls out smoothly between two sheets of parchment, making the whole process far less stressful than you might expect. Every ingredient here is straightforward and naturally free of additives like carrageenan, so you know exactly what's going into your dessert. Whether you're filling it with fruit, custard, or a savory quiche, this crust is a reliable foundation you'll come back to again and again.
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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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