Peanut 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 recipe delivers the real deal. The combination of white rice flour, tapioca starch, and potato starch creates a tender, layered base that holds together beautifully without any gluten to do the heavy lifting. Xanthan gum steps in as the binding agent, while frozen butter, a cold egg, and a splash of apple cider vinegar work together to give you those coveted flaky layers. Rolling the dough between two sheets of parchment makes the whole process far less stressful, and the tip about pressing cracked edges back together is the kind of practical detail that actually saves your crust. Every ingredient here is straightforward pantry staple territory — no nut-based flours, no almond meal, no cross-contamination concerns hiding in specialty blends. Whether you're filling it with fruit, custard, or a savory quiche, this crust bakes up golden and crisp in a way that will genuinely impress anyone at the table. It's the kind of foundational recipe you'll want to keep on hand for every pie season.

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