Sesame Free Gluten Free Flaky Pie Crust
A truly flaky pie crust has always felt like one of baking's great challenges, and pulling it off without wheat flour takes that challenge up a notch. This recipe cracks the code with a blend of white rice flour, tapioca starch, and potato starch that mimics the tender, layered texture you'd expect from a classic crust. Xanthan gum steps in to hold everything together, while frozen butter cut into the dough creates those coveted pea-sized pockets that puff and flake in the oven. A splash of apple cider vinegar and a cold egg keep the dough pliable and easy to work with, so rolling it out between parchment sheets feels surprisingly manageable. Every ingredient here is naturally free of sesame, so there's no need to scrutinize labels or worry about hidden oils sneaking into your bake. The result is a golden, buttery shell that holds its shape beautifully and tastes like it came from a bakery that actually knows what it's doing. Whether you're filling it with fruit, custard, or something savory, this crust is the reliable foundation your pie deserves.
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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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