Artificial Food Coloring Free Gluten Free Pie Crust
A truly flaky, golden pie crust is one of those kitchen achievements that feels deeply satisfying, and this one delivers without a single drop of artificial dye or synthetic coloring agent. Store-bought crusts and pre-made pastry mixes are notorious for sneaking in unnecessary additives, so making your own from scratch puts you completely in control of what goes into every bite. The blend of white rice flour, tapioca starch, and potato starch creates a tender, workable dough that bakes up beautifully pale and golden — no food coloring needed to make it look gorgeous. A touch of apple cider vinegar and a cold egg help bind everything together, while chilled butter creates those coveted flaky layers that shatter just right when you cut into a finished pie. The parchment-rolling technique is a smart move here, since gluten-free dough is more delicate than wheat-based pastry and benefits from that extra support during transfer. Whether you blind-bake it for a custard or cream filling or load it straight up with fruit, this crust is a reliable, clean-ingredient foundation you'll come back to every single pie season.
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups white rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 tsp xanthan gum
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
- 1 large egg, cold
- 3–5 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 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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