Fructose Free Gluten Free Flaky Pie Crust
A truly flaky pie crust that also works for fructose-sensitive eaters is a rare find, but this one delivers on every front. The blend of white rice flour, tapioca starch, and potato starch creates a tender, delicate base that holds together beautifully without any wheat — and without any high-fructose ingredients sneaking in. Frozen butter cut into the flour mixture is the key to those coveted flaky layers, and keeping everything cold — the butter, the egg, the water — makes all the difference in the final texture. A splash of apple cider vinegar relaxes the dough just enough to make rolling it out between parchment sheets surprisingly manageable, even for first-timers. The xanthan gum steps in to mimic the structure that gluten would normally provide, so the crust holds its crimp and doesn't fall apart when you slice into your pie. Whether you're filling it with something sweet or savory, this crust blind-bakes beautifully and comes out of the dish cleanly every time. It's the kind of reliable, from-scratch foundation that makes the whole pie worth the effort.
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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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