Beef Free Gluten Free Pie Crust
A flaky, golden pie crust is the foundation of so many beloved desserts and savory dishes, and this one delivers that satisfying snap and tender bite without a speck of wheat flour in sight. The blend of white rice flour, tapioca starch, and potato starch creates a surprisingly workable dough, while xanthan gum holds everything together the way gluten normally would. Chilled butter cut into coarse crumbs, a cold egg, and a splash of apple cider vinegar are the real secrets to getting that layered, buttery texture that makes a crust worth eating on its own. The whole thing is naturally free of any beef or meat-derived ingredients — just pantry staples and dairy — so it fits cleanly into a wide range of dietary needs without any substitutions required. Rolling the dough between two sheets of parchment takes the frustration out of working with a more delicate crust, and any cracks along the edges press back together easily. Whether you blind-bake the shell for a custard filling or go straight to your favorite fruit pie, this crust holds its shape and browns beautifully either way. It's the kind of reliable base recipe you'll want to keep on hand every time pie season rolls around.
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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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