A truly flaky, tender pie crust has long been one of the trickiest things to pull off without wheat flour, but this recipe nails it using a blend of white rice flour, tapioca starch, and potato starch that mimics the structure and bite of a traditional crust. Xanthan gum holds everything together where gluten normally would, and frozen butter cut into the dough creates those coveted pea-sized pockets that puff into flaky layers as they bake. A cold egg and a splash of apple cider vinegar round out the liquid mixture, keeping the dough tender and giving it just enough elasticity to roll out cleanly between two sheets of parchment. Every single ingredient here is straightforward pantry staple territory — no tropical oils, no alternative fats, nothing that would raise a flag for anyone avoiding coconut in any form. The parchment rolling method is genuinely clever: it prevents sticking without extra flour and makes transferring the delicate dough to the pie dish almost foolproof. Whether you're filling it with fruit, custard, or a savory quiche mixture, this crust holds its shape beautifully and delivers that satisfying, buttery snap in every slice.
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Whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, sugar, and salt in a large mixing bowl until evenly combined.
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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