Nitrate & Nitrite Free Gluten Free Flaky Pie Crust
A truly flaky pie crust without wheat flour is one of those things that sounds tricky but is absolutely achievable with the right combination of starches and technique. This recipe leans on white rice flour, tapioca starch, and potato starch to build a tender, layered base, while xanthan gum holds everything together the way gluten normally would. Frozen butter cut into coarse crumbs, a cold egg, and a splash of apple cider vinegar are the real keys to getting that shatter-and-flake texture you want in every bite. Rolling the dough between two sheets of parchment makes the whole process surprisingly forgiving — no sticking, no tearing, just a clean circle ready to drape into your dish. The ingredients here are all straightforward pantry staples with nothing cured, preserved, or processed, so you can feel confident about what's going into your pie from the very first layer. Whether you're filling it with fruit, custard, or a savory mixture, this crust holds its shape beautifully and delivers that golden, buttery edge that makes a homemade pie worth every minute of 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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