Wheat Free Gluten Free Flaky Pie Crust

Total time1 hr 20 min

Prep time20 min

Cook time0 min

4.9

(10)

A truly flaky pie crust has always felt like one of those things that belongs exclusively to wheat-based baking, but this recipe proves that assumption wrong in the best possible way. The combination of white rice flour, tapioca starch, and potato starch creates a tender, layered base that holds together beautifully without a trace of wheat in sight. Xanthan gum steps in to provide the structure and elasticity that gluten would normally handle, while frozen butter and a cold egg keep everything light and genuinely flaky. A splash of apple cider vinegar in the liquid mixture is a small but smart touch that helps the dough stay pliable and easy to work with. Rolling the dough between two sheets of parchment takes the frustration out of the process — no sticking, no tearing, just a clean circle ready to drape over your pie dish. The result is a golden, crisp crust that you can fill with anything from sweet fruit to savory custard, and no one at the table will suspect it's any different from the classic version. If you've been missing homemade pie since cutting out wheat, this is the recipe that brings it back.

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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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