Cashew Free Gluten Free Flaky Pie Crust
A truly flaky pie crust without gluten is one of those things that sounds impossible until you actually pull it off — and this one genuinely delivers. The combination of white rice flour, tapioca starch, and potato starch creates a tender, layered base that holds together beautifully without any wheat in sight. Xanthan gum steps in to provide the structure that gluten normally would, while frozen butter cut into coarse crumbs ensures those coveted flaky layers survive the oven. A splash of apple cider vinegar and a cold egg keep the dough pliable and easy to work with, which is a relief because gluten-free pastry dough can be notoriously temperamental. Rolling it between two sheets of parchment is a smart trick that prevents sticking and lets you transfer the crust cleanly into the dish without tearing. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about hidden nut-based flours sneaking in. Whether you're filling it with fruit, custard, or a savory quiche, this crust is the reliable foundation your pie deserves.
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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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