This flaky, tender crust starts with a blend of white rice flour, tapioca starch, and potato starch, which bakes up with the same crisp, sturdy structure you want under any pie filling. Cold butter cubes get cut in until the mixture turns into coarse crumbs with pockets of butter still visible, which is the secret to real flakiness once it hits the oven. A cold egg and a splash of apple cider vinegar bring the dough together without ever overworking it, so it stays tender rather than tough. Rolling it between parchment sheets makes it easy to handle even though this dough is more delicate than a traditional wheat crust, and any cracks patch right back together with a press of your fingers. Whether you blind-bake it for a custard or cream filling or leave it raw for a fruit pie that bakes together, the shell holds its shape and turns a deep, pale gold at the edges. It's a dependable base to reach for anytime you want a pie that fits an added sugar-free spread.
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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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