Soy Free Gluten Free Flaky Pie Crust
A truly flaky pie crust without gluten can feel like chasing a unicorn, but this one delivers the real thing. The combination of white rice flour, tapioca starch, and potato starch creates a tender, layered base that holds together beautifully and bakes up golden and crisp. Frozen butter cut into coarse crumbs is the key to those coveted flaky layers, while a splash of apple cider vinegar keeps the dough pliable and easy to work with. Cold egg and ice water bind everything just enough so the crust rolls out smoothly between two sheets of parchment — no frustrating sticking or tearing. Many store-bought gluten-free crusts sneak in soy-based shortenings or additives, but every ingredient here is straightforward and easy to verify. The dough chills into a firm disk that rolls to a clean 12-inch circle, drapes neatly into a pie dish, and crimps like a dream. Whether you're filling it with fruit, custard, or a savory quiche, this crust is the reliable foundation your pie recipes have been waiting for.
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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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