Walnut Free Gluten Free Flaky Pie Crust
A truly flaky, tender pie crust has long been one of the trickiest things to pull off without wheat flour, but this recipe genuinely delivers. The combination of white rice flour, tapioca starch, and potato starch creates a delicate, layered texture that holds together beautifully without tasting gritty or dense. Xanthan gum steps in to provide the structure that gluten normally would, while frozen butter, a cold egg, and a splash of apple cider vinegar work together to produce those coveted flaky layers. The technique matters here — keeping everything cold and handling the dough gently are what separate a crumbly disappointment from a crust that actually rolls out smoothly between two sheets of parchment. There are no tree nuts anywhere in this recipe, so anyone navigating walnut sensitivities can bake with total confidence, no label-scanning required. Once chilled and crimped into your pie dish, it's ready to fill with whatever you love most — sweet or savory, this crust can handle it all.
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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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