Mustard Free Gluten Free Flaky Pie Crust

A truly flaky, tender pie crust has long felt out of reach for anyone avoiding gluten, but this recipe proves that's simply not the case. The combination of white rice flour, tapioca starch, and potato starch creates a delicate, layered base that holds together beautifully without any wheat in sight. Frozen butter cut into the dry ingredients is the real secret here — those cold, pea-sized pieces melt in the oven and create the kind of shattering, golden layers you'd expect from a classic crust. A splash of apple cider vinegar in the egg mixture helps keep the dough tender and workable, so you're not fighting a crumbly mess when it comes time to roll. Rolling 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. Every ingredient in this recipe is straightforward and naturally free from mustard in any form — no spice blends, no condiments, no hidden seasonings to second-guess. Whether you're filling it with fruit, custard, or a savory quiche, this crust is a reliable foundation that genuinely delivers on both flavor and texture.

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