Hazelnut Free Gluten Free Flaky Pie Crust
Getting a truly flaky pie crust without gluten is one of those kitchen challenges that trips up even experienced bakers, but this recipe cracks the code with a smart blend of white rice flour, tapioca starch, and potato starch. The xanthan gum holds everything together in place of gluten, while frozen butter and a splash of apple cider vinegar work their magic to create those coveted tender, layered layers. Every ingredient in this crust is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-based flours that sometimes sneak into specialty baking blends. The technique of rolling the dough between two sheets of parchment is a genuine lifesaver — it keeps the crust intact and makes transferring it to the pie dish almost foolproof. A cold egg adds richness and structure, giving the finished crust a golden, satisfying bite that holds up beautifully to both fruit and custard fillings. Once you have this base in your repertoire, it opens the door to virtually any pie you want to make, from holiday classics to weekend baking projects.
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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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