This gluten free pie crust comes together from a blend of white rice flour, tapioca starch, and potato starch, giving it a delicate, crumbly texture that still holds its shape once baked. Cold butter cut into the dry ingredients creates those signature flaky layers, while a quick egg-and-vinegar mixture brings the dough together without overworking it. Rolling it between parchment sheets makes the fragile dough easy to handle and transfer into your pie dish without cracking or tearing. Whether you blind-bake it for a custard filling or fill it raw for a fruit pie, it bakes up crisp on the bottom and golden around the edges. It's a dependable crust to keep in your rotation if you're watching sodium, since you're in full control of every ingredient that goes into it.
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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 chilled 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 remaining — do not work the butter in completely.
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