Getting a truly flaky pie crust without gluten is one of those kitchen challenges that trips up even experienced bakers, but this recipe nails it with a smart blend of white rice flour, tapioca starch, and potato starch. The xanthan gum steps in to bind everything together the way gluten normally would, while frozen butter and ice-cold egg keep the fat from melting too soon — that's exactly how you get those coveted flaky layers. A splash of apple cider vinegar tenderizes the dough just enough to make it pliable without turning it tough. Every ingredient here is straightforward pantry staple territory, so there's no need to stress about hidden tree nut oils or almond flour cross-contamination that can sneak into store-bought gluten-free crusts. Rolling the dough between two sheets of parchment is a genuinely clever trick that keeps it from sticking and falling apart, making the whole process feel far less intimidating than you'd expect. The finished crust crimps beautifully and holds its shape, whether you're going in with a fruit filling or a savory quiche. Once you've made this, reaching for a boxed crust is going to feel like a serious downgrade.
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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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