Ginger Free Gluten Free Flaky Pie Crust
A truly flaky, tender pie crust has long been one of the trickier things to pull off without wheat flour, but this recipe nails it by leaning on a smart blend of white rice flour, tapioca starch, and potato starch. The xanthan gum steps in to provide the structure and elasticity that gluten would normally deliver, so the dough actually rolls out and holds together like a proper crust should. Frozen butter cubes and ice-cold egg are the keys to those coveted flaky layers — the same technique that makes a classic crust great works beautifully here too. A splash of apple cider vinegar keeps the dough tender and helps it come together without overworking. Rolling it between two sheets of parchment makes the whole process far less stressful, and any cracks along the edges are easy to press back together before you transfer it to the dish. The finished crust is golden, buttery, and sturdy enough to hold a generous filling — sweet or savory. No warming spices, no ginger of any kind, just clean, simple ingredients that let your pie filling take center stage.
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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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