Capsaicin Free Gluten Free Pie Crust
A truly flaky, tender pie crust has always felt like one of baking's great rewards, and this version delivers that satisfaction 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, crisps up beautifully, and patches back together with ease if the edges crack during rolling — which is honestly more forgiving than most traditional doughs. Xanthan gum does the structural work that gluten normally would, so the finished shell has that satisfying snap when you cut into it. Keeping the butter ice-cold and using both apple cider vinegar and a cold egg are the small details that make a real difference in texture and flavor. The parchment paper rolling method takes the frustration out of handling a more delicate dough, and the result is a golden, buttery shell that works for sweet or savory fillings alike. Best of all, every ingredient here is naturally free of capsaicin, so there are no hidden spice concerns to navigate — just clean, simple pantry staples doing exactly what they should.
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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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