Pistachio Free Gluten Free Flaky Pie Crust
A truly flaky pie crust without wheat flour is one of those things that feels like it should be impossible — but this one absolutely delivers. 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 structural backbone, while frozen butter and a splash of apple cider vinegar give you those coveted flaky layers and a subtle depth of flavor. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy baking blends. The technique mirrors a classic crust — cutting in cold butter, keeping everything chilled, rolling between parchment — so the process feels familiar even if the flour blend is new to you. Once it's crimped and ready, you can fill it with whatever you love most, sweet or savory, and no one at the table will guess it's anything other than a perfectly made from-scratch crust.
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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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