Legume Free Gluten Free Flaky Pie Crust
A truly flaky pie crust without wheat flour can feel like chasing a unicorn, but this one genuinely delivers. The combination of white rice flour, tapioca starch, and potato starch creates a tender, layered base that holds together beautifully without a single legume-derived ingredient in sight — no chickpea flour, no bean-based binders, nothing to worry about there. Frozen butter cut into the dough the old-fashioned way is what gives each slice that satisfying, shatter-as-you-fork-it texture that makes a great pie crust so memorable. A splash of apple cider vinegar and a cold egg keep the dough pliable and easy to work with, while xanthan gum steps in to provide the structure that gluten would normally handle. Rolling it out between two sheets of parchment is a genuinely clever trick — it keeps the dough from sticking and makes transferring it to the dish almost foolproof. Whether you're filling it with fruit, custard, or a savory quiche, this crust bakes up golden and crisp every single time.
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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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