Turkey Free Gluten Free Flaky Pie Crust
A truly flaky, tender pie crust without wheat flour is one of those things that sounds impossible until you actually pull it off — and this recipe delivers. The combination of white rice flour, tapioca starch, and potato starch creates a delicate, layered texture that holds together beautifully without any gluten to do the heavy lifting. Xanthan gum steps in as the binding agent, while the apple cider vinegar keeps the dough pliable and the frozen butter creates those coveted flaky pockets as it bakes. Keeping everything cold — the butter, the egg, the water — is the real secret here, so don't skip the freezer and fridge steps. Rolling the dough between two sheets of parchment makes the whole process far less stressful, and the technique of inverting it directly into the pie dish means fewer cracks and tears. Whether you're filling it with fruit, custard, or a savory mixture, this crust is sturdy enough to hold its shape while staying melt-in-your-mouth tender. It's the kind of foundational recipe that opens up an entire world of baking again.
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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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