Macadamia Free Gluten Free Flaky Pie Crust
A truly flaky, tender pie crust has long been one of the trickiest 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 normally would, while the apple cider vinegar keeps the dough tender and workable. Frozen butter cut into coarse crumbs is the real secret here — those pea-sized pieces melt during baking and create the flaky layers you'd expect from a classic crust. The cold egg adds richness and helps bind everything together, so the finished crust slices cleanly without crumbling apart. Rolling the dough between two sheets of parchment makes the whole process far less frustrating than you'd expect, and the parchment-flip method gets it into the pie dish without a single tear. Whether you're filling it with fruit, custard, or a savory mixture, this crust is a genuinely reliable foundation that doesn't ask you to compromise.
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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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