Breastfeeding Friendly Gluten Free Pie Crust
A flaky, buttery pie crust is one of those kitchen staples that feels almost impossible to give up, and this version proves you absolutely don't have to. A blend of white rice flour, tapioca starch, and potato starch creates a tender, workable base that bakes up golden and crisp — no wheat required. The addition of xanthan gum holds everything together beautifully, while a splash of apple cider vinegar and a cold egg give the dough just the right structure and a subtle richness. Chilling the dough before rolling is the key step that keeps the butter cold and the crust flaky, so don't skip it. When nursing, knowing exactly what's going into your food matters, and this crust is made entirely from straightforward, recognizable ingredients with nothing hidden or unnecessary. It works for both blind-baked shells and filled pies, so you can use it as the foundation for practically any recipe in your rotation. Once you have this dough in your fridge, a homemade pie is never more than a roll and a crimp away.
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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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