Mushroom 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 recipe cracks the code with a smart blend of white rice flour, tapioca starch, and potato starch. Xanthan gum steps in to bind everything together, giving the dough that pliable, workable quality that gluten would normally provide. Frozen butter cut into coarse crumbs, a cold egg, and a splash of apple cider vinegar all work together to create those coveted flaky layers you'd expect from a classic crust. Every single ingredient here is naturally free from fungi and fungal derivatives — no hidden fillers, no questionable additives, just clean pantry staples you can feel good about. Rolling the dough between two sheets of parchment makes the whole process surprisingly forgiving, and any cracked edges are easy to press back together before transferring to the dish. Whether you're filling it with a sweet fruit filling or a savory quiche, this crust holds its shape beautifully and delivers a satisfying, buttery bite that nobody at the table will second-guess.
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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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