Seed Oil Free Gluten Free Flaky Pie Crust
Getting a truly flaky pie crust without gluten-free blends full of mystery seed oils is one of those kitchen challenges that can feel endlessly frustrating. This crust solves it cleanly — the fat here is nothing but real unsalted butter, which is exactly what gives each layer that rich, tender snap when you bite through it. The combination of white rice flour, tapioca starch, and potato starch creates a surprisingly workable dough that rolls out beautifully between two sheets of parchment, no special equipment required. A splash of apple cider vinegar and a cold egg help bind everything together and keep the texture from turning gummy or dense, which is the usual pitfall with grain-free baking. Keeping the butter frozen and the egg ice-cold is the real secret — those small pockets of cold fat are what puff into flaky layers in the oven. Whether you're filling it with fruit, custard, or a savory quiche, this crust holds its shape and crisps up without any of the processed oils that sneak into so many store-bought or premade options. It's the kind of foundational recipe you'll come back to every single pie season.
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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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