Carrageenan Free Gluten Free Pie Crust

A flaky, golden pie crust is the foundation of any great pie, and this one delivers that satisfying snap and tender crumble without a trace of wheat. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure that gluten would normally provide, while xanthan gum holds everything together so the dough rolls out cleanly and holds its shape in the dish. Chilled butter and a splash of apple cider vinegar are the real secret weapons here — they keep the fat cold for those coveted flaky layers and add just enough acidity to improve the texture of the final bake. Many store-bought gluten-free crusts rely on additives and thickeners that can be hard to track down on ingredient labels, so making your own puts you fully in control of what goes into every slice. The parchment paper rolling method is a genuinely clever trick that makes handling this more delicate dough far less stressful — if an edge cracks, it patches right back together without drama. Whether you blind-bake the shell for a custard or cream filling or go straight to a fruit pie, the instructions walk you through both paths so nothing is left to guesswork. The result is a buttery, crisp crust that holds up beautifully and tastes like the real thing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →