Chicken 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 recipe cracks the code with a smart blend of white rice flour, tapioca starch, and potato starch. Xanthan gum steps in to provide the structure and elasticity that gluten would normally offer, while frozen butter and a cold egg keep everything beautifully layered and short. A splash of apple cider vinegar in the wet mixture helps relax the dough just enough to roll out smoothly without cracking apart. The technique of rolling between two sheets of parchment is a genuine lifesaver here — it makes transferring the delicate crust into the pie dish almost foolproof. Once crimped and chilled, it bakes up golden and genuinely flaky in a way that will surprise anyone who has struggled with gluten-free pastry before. Whether you're filling it with fruit, custard, or a savory mixture, this crust holds its shape and delivers that satisfying, buttery bite you'd expect from any great pie.
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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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