Gluten Free Flaky Pie Crust
A truly flaky pie crust has always been one of the trickier things to pull off without wheat flour, but this one genuinely delivers. The combination of white rice flour, tapioca starch, and potato starch creates a tender, workable base, while xanthan gum holds everything together the way gluten normally would. Frozen butter cut into the dough in pea-sized pieces is the real secret to those coveted flaky layers — the same technique used in classic pastry, just with a different flour blend. A cold egg and a splash of apple cider vinegar round out the liquid mixture, keeping the dough pliable and easy to roll without cracking. Rolling between two sheets of parchment makes the whole process surprisingly stress-free, and the dough chills beautifully into a firm, rollable disk. This recipe makes enough for one 9-inch crust, serving up to 8 people, so it's perfect for a holiday pie or a weekend baking project. Whether you're filling it with fruit, custard, or a savory quiche, this crust bakes up golden and crisp — nobody at the table will know the difference.
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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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