MSG Free Gluten Free Flaky Pie Crust
A truly flaky pie crust without gluten is one of those things that can feel almost impossible — until you find the right combination of flours and technique. This crust leans on white rice flour, tapioca starch, and potato starch to build structure and tenderness, while xanthan gum holds everything together the way gluten normally would. Frozen butter cut into coarse, pea-sized crumbs is the real secret to those coveted flaky layers, and a splash of apple cider vinegar keeps the dough pliable without making it tough. Rolling between two sheets of parchment takes the frustration out of handling a gluten-free dough that can crack at the edges — just press any splits back together and keep going. Every ingredient here is straightforward pantry staple territory, with no flavor enhancers, additives, or anything processed lurking in the mix. The result is a buttery, golden shell that holds up beautifully to both sweet and savory fillings, and nobody at the table will guess it's anything other than a classic homemade crust.
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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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