Citric Acid Free Gluten Free Flaky Pie Crust

A truly flaky, tender pie crust has long felt out of reach for anyone navigating citric acid sensitivities, since so many commercial blends and shortening products sneak in additives that can trigger reactions. This crust sidesteps all of that by relying on a clean combination of white rice flour, tapioca starch, and potato starch — straightforward pantry staples with no hidden preservatives or acidic additives to worry about. The frozen butter gets cut in until the mixture looks like coarse, pea-sized crumbles, which is exactly what creates those gorgeous, shatter-crisp layers once it hits the oven. A cold egg and a splash of apple cider vinegar bring the dough together and add just enough elasticity to make rolling it out between parchment sheets surprisingly manageable. Xanthan gum does the structural work that gluten would normally handle, so the finished crust holds its shape beautifully without turning gummy or dense. After a good chill in the fridge, the dough rolls out smoothly and transfers to the pie dish with far less drama than you might expect from a gluten-free pastry. Whether you're filling it with something sweet or savory, this is the kind of reliable, from-scratch base that makes the whole pie worth celebrating.

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