Low FODMAP Gluten Free Flaky Pie Crust
A truly flaky pie crust has always felt like one of those recipes that's off-limits once you're navigating gluten-free and low-FODMAP eating at the same time — 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 any wheat flour in sight. Frozen butter cut into coarse crumbs, a cold egg, and a splash of apple cider vinegar are the real secrets to that shatter-and-flake texture you'd expect from a classic crust. Xanthan gum steps in to bind everything the way gluten normally would, so you're not left with a crumbly mess that falls apart the moment you slice into it. Rolling the dough between two sheets of parchment makes the whole process surprisingly forgiving — no sticking, no tearing, and easy cleanup. Whether you're filling it with something sweet or savory, this crust blind-bakes and holds its shape like a dream. It's the kind of reliable foundation that makes the rest of your pie actually worth the effort.
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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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