Citrus 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 absolutely delivers. The combination of white rice flour, tapioca starch, and potato starch creates a delicate, layered texture that holds together beautifully without tasting gummy or dense. Xanthan gum steps in to provide the structure that gluten normally would, while frozen butter and a cold egg keep everything light and shortable. A small splash of apple cider vinegar in the liquid mixture helps relax the dough and contributes to that coveted flakiness — and since it's vinegar rather than any citrus juice, it fits perfectly here without triggering any concerns. The rolling-between-parchment technique is a genuinely smart move for a dough that's more delicate than a traditional crust, making the transfer to your pie dish far less stressful. Once crimped and chilled, this crust is ready to go sweet or savory — it's a reliable, from-scratch foundation that proves you don't have to compromise on the classics.
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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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