A truly flaky pie crust has always felt like one of those things that requires a specific kind of flour magic — but this version pulls it off beautifully using white rice flour, tapioca starch, and potato starch as the base. Xanthan gum steps in to bind everything together the way gluten normally would, giving the dough enough structure to roll out cleanly without turning crumbly or tough. The trick of freezing the butter beforehand and keeping the egg and water ice cold is exactly what creates those coveted pea-sized butter pockets that puff into flaky layers in the oven. Rolling the dough between two sheets of parchment makes the whole process far less stressful — no sticking, no tearing, and easy transfer straight into the pie dish. A splash of apple cider vinegar in the liquid mixture adds a subtle tenderness that takes this crust from good to genuinely impressive. Whether you're filling it with fruit, custard, or a savory quiche, this crust holds its shape and delivers that satisfying, buttery snap in every bite. It's the kind of recipe that makes you stop apologizing for baking without wheat.
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Whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, sugar, and salt in a large mixing bowl until evenly combined.
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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