Gelatin Free Gluten Free Flaky Pie Crust
A truly flaky pie crust without gluten can feel like chasing a unicorn, but this one delivers the real deal. The combination of white rice flour, tapioca starch, and potato starch creates a tender, layered base that holds together beautifully without any of the gummy shortcuts that plague lesser recipes. Xanthan gum steps in to provide the structure that gluten normally would, while frozen butter and a splash of apple cider vinegar keep everything light and crisp. The cold egg adds richness and helps bind the dough so it rolls out smoothly between two sheets of parchment — a clever trick that makes the whole process far less frustrating. Every ingredient here is straightforward pantry staple territory, with nothing hidden that could sneak in unwanted additives or thickeners. Whether you're filling it with fruit, custard, or a savory quiche, this crust crimps neatly and bakes up golden with those satisfying flaky layers you thought you'd have to give up.
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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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