Cinnamon Free Gluten Free Flaky Pie Crust

A truly flaky, tender pie crust has long felt out of reach for anyone avoiding wheat, but this one genuinely delivers on that promise. The combination of white rice flour, tapioca starch, and potato starch creates a delicate, layered texture that holds together beautifully without any of the gumminess that can plague gluten-free baking. Xanthan gum steps in to provide the structure that gluten normally would, while frozen butter cut into the dough in small pieces is the real secret to those coveted flaky layers. A splash of apple cider vinegar in the egg mixture keeps the dough tender and helps it roll out smoothly between two sheets of parchment — a clever trick that makes the whole process far less frustrating. Every single ingredient here is naturally free of cinnamon and warm spice blends, so there's no need to scrutinize labels or worry about spice blends hiding in a pre-made mix. The result is a versatile, golden crust that works for sweet or savory fillings alike, and it crimps and blind-bakes just like a traditional pastry shell. Once you've made it, it's hard to believe it came together without a single gram of all-purpose flour.

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