Barley Free Gluten Free Pie Crust
A flaky, buttery pie crust is one of those kitchen fundamentals that can feel completely out of reach once you're avoiding wheat-based grains — but this recipe proves it doesn't have to be. The blend of white rice flour, tapioca starch, and potato starch creates a tender, workable base that bakes up golden and crisp without any of the grains that cause problems. Xanthan gum steps in to hold everything together, giving the dough enough structure to roll out cleanly and crimp beautifully around the edges. The apple cider vinegar and cold egg are quiet workhorses here — they improve the texture and help the crust stay cohesive without becoming tough. Rolling the dough between two sheets of parchment makes the whole process far less stressful, and any cracks that form at the edges press back together easily. Whether you're blind-baking a shell for a creamy custard filling or going straight in with fruit, this crust delivers the kind of results that make people ask for the recipe.
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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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