BHA & BHT Free Gluten Free Pie Crust

A flaky, golden pie crust is the foundation of any great pie, and this one delivers that buttery, tender result without a trace of wheat flour. The blend of white rice flour, tapioca starch, and potato starch works together to create a crust that holds its shape beautifully and crisps up just right in the oven. A touch of apple cider vinegar and a cold egg help bind everything together, while keeping the texture light rather than dense or gummy. Chilling the dough before rolling is the key step here — it firms up the butter and makes the dough far easier to handle, even though gluten-free pastry is naturally more delicate than a traditional crust. Rolling it between two sheets of parchment takes the frustration out of the process entirely, and any cracks along the edges press back together with ease. Every ingredient in this recipe is straightforward and recognizable, so you can skip the label-reading anxiety that comes with store-bought crusts and pre-made pastry shells. Whether you blind-bake it for a custard filling or go straight to the oven with your favorite fruit pie, this crust is a reliable, clean-ingredient base you'll come back to again and again.

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