Spice Free Gluten Free Flaky Pie Crust
A truly flaky, tender pie crust has long been one of the trickier things to pull off without wheat flour, but this one genuinely delivers. The combination of white rice flour, tapioca starch, and potato starch creates a delicate, layered texture that holds together beautifully without tasting gummy or dense. Xanthan gum steps in to provide the structure that gluten would normally offer, while frozen butter and a splash of apple cider vinegar keep everything light and shortening-free. The cold egg adds richness and helps the dough roll out smoothly between two sheets of parchment — a clever trick that makes the whole process far less frustrating than wrestling with a fragile crust. Best of all, every single ingredient here is completely free of spices, so there are no hidden seasonings or blends to second-guess. Whether you're filling it with fruit, custard, or a savory quiche, this crust is a reliable, crowd-pleasing base that tastes like the real deal.
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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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