Celery Free Gluten Free Flaky Pie Crust
A truly flaky, tender pie crust has long felt out of reach for anyone avoiding gluten, but this recipe closes that gap in a serious way. The combination of white rice flour, tapioca starch, and potato starch creates a layered, delicate base that holds together beautifully without any wheat in sight. Frozen butter cut into the dough in small cubes is the real secret here — those cold, visible butter pieces steam as they bake, producing the kind of shatter-and-flake texture that makes a pie worth making from scratch. A splash of apple cider vinegar in the egg mixture helps keep the dough tender and workable, so you're not fighting it every step of the way. Rolling it between two sheets of parchment is a genuinely clever technique that keeps the dough from sticking and makes transferring it to the dish almost foolproof. Every ingredient in this crust is naturally free of celery and celery derivatives, so there's no need to scrutinize store-bought pastry labels or worry about hidden plant extracts sneaking into your bake. Whether you're filling it with fruit, custard, or a savory quiche, this crust is sturdy enough to hold its shape and delicious enough to be the star of the show.
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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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