Paraben Free Gluten Free Flaky Pie Crust

A truly flaky pie crust without wheat flour is one of those things that sounds impossible until you actually pull it off — and this one genuinely delivers. The combination of white rice flour, tapioca starch, and potato starch creates a tender, layered base that holds together beautifully without any of the gumminess that can plague gluten-free baking. Frozen butter cut into coarse crumbs, a cold egg, and a splash of apple cider vinegar are the real workhorses here, giving you those coveted flaky layers and a rich, buttery flavor in every bite. Rolling the dough between two sheets of parchment is a clever trick that keeps it from sticking and makes transferring it to the pie dish almost foolproof. The xanthan gum steps in to mimic the binding that gluten would normally provide, so the crust holds its crimp and doesn't fall apart when you slice into your finished pie. For anyone navigating ingredient sensitivities and trying to avoid synthetic preservatives hiding in store-bought crusts, making this from scratch with straightforward pantry staples puts you fully in control of what goes into your food. Whether you're filling it with fruit, custard, or a savory quiche, this crust is the kind of reliable foundation that makes homemade pie worth every step.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →