This crust starts with a blend of white rice flour, tapioca starch, and potato starch, giving it that light, tender texture without any wheat in the mix. A touch of xanthan gum keeps everything bound together so it rolls out smoothly and holds its shape once it's pressed into the pie dish. The dough comes together with cold egg, a splash of apple cider vinegar, and ice water, then chills until firm for that signature flaky, shatter-when-you-bite structure. Rolling it between sheets of parchment makes it easy to work with even though it's a more delicate dough than a traditional wheat-based one, and crimping the edges gives it that classic bakery look. Whether you're filling it with fruit, custard, or a savory mix, this crust bakes up golden and crisp. It's a genuinely solid option for a dairy free kitchen, letting you enjoy a from-scratch pie crust without any guesswork on the base.
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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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