Honey 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 one genuinely delivers. The combination of white rice flour, tapioca starch, and potato starch creates a delicate, layered texture that holds together beautifully without tasting gritty or dense. Xanthan gum steps in to provide the structure that gluten would normally offer, while the apple cider vinegar keeps the dough tender and workable. Keeping the butter frozen and the egg ice-cold is the real secret here — those small, visible butter pieces are what create the flaky layers as the crust bakes. Rolling the dough between two sheets of parchment makes the whole process far less stressful, and any cracked edges are easy to press back together before you transfer it to the dish. Every ingredient in this crust is straightforwardly free of any sweetener beyond a single tablespoon of plain granulated sugar, so there's nothing hidden to worry about. Whether you're filling it with fruit, custard, or a savory mixture, this crust is a reliable foundation that tastes like the real thing.
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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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