Pregnancy Friendly Gluten Free Flaky Pie Crust
A truly flaky pie crust is one of those kitchen achievements that feels almost magical, and this version delivers that buttery, shatter-crisp texture using a blend of white rice flour, tapioca starch, and potato starch instead of conventional wheat flour. During pregnancy, avoiding gluten is sometimes a medical necessity, and it can feel like pie is simply off the table — but this crust proves otherwise without any compromise on flavor or structure. The xanthan gum does the binding work that gluten normally handles, while frozen butter cut into coarse crumbs creates those coveted flaky layers you'd expect from a classic recipe. A cold egg and a splash of apple cider vinegar bring the dough together and add just enough elasticity to make rolling it out between parchment sheets surprisingly manageable. All the ingredients are straightforward and easy to source, so you're not hunting down anything obscure or worrying about hidden additives. The result is a tender, golden shell that holds its shape beautifully and works just as well for a sweet fruit filling as it does for a savory quiche.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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