Pecan Free Gluten Free Flaky Pie Crust
A truly flaky pie crust without gluten is one of those things that sounds impossible until you actually pull it off, and this recipe makes it genuinely achievable. The combination of white rice flour, tapioca starch, and potato starch creates a tender, layered base that holds together beautifully without any wheat in sight. Xanthan gum steps in to provide the structure that gluten normally would, while frozen butter and a splash of apple cider vinegar work together to deliver those coveted flaky layers. The technique of rolling the dough between two sheets of parchment is a smart move — it keeps everything from sticking and makes transferring the crust to the dish practically stress-free. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy baking 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.
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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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