Black Pepper 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 trace of wheat — or any added black pepper, which can sneak into pre-made crusts and spice blends more often than you'd expect. The blend of white rice flour, tapioca starch, and potato starch creates a surprisingly workable dough that rolls out beautifully between two sheets of parchment, so you're not fighting a crumbly mess on the counter. Chilled butter cut into coarse crumbs, a cold egg, and a splash of apple cider vinegar are the real secrets here — they give the crust structure and a subtle richness that tastes like the real deal. Gluten-free dough is more forgiving than it sounds; any cracks along the edges press back together easily, and the parchment method makes transferring it to the dish almost foolproof. You can blind-bake the shell ahead of time for custard or cream fillings, or go straight to filling and baking for fruit pies — the recipe walks you through both paths clearly. Whether you're baking for a crowd or just treating yourself, having a reliable, clean-ingredient crust in your repertoire is genuinely a game-changer.
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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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