Celery 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 single grain 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 crust doesn't crumble apart when you slice into it. Chilled butter and a splash of apple cider vinegar are the real secret weapons here — they keep the fat from melting too fast and give the finished crust a subtle depth of flavor that tastes genuinely homemade. Rolling the dough between two sheets of parchment makes the whole process far less stressful, and any cracks that form at the edges press back together easily, so there's no need to panic if it looks a little rough at first. Whether you blind-bake the shell ahead of time or fill it straight away, the result is a sturdy, beautiful crust that holds up to custards, fruit fillings, and savory quiches alike. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden plant extracts sneaking into your bake. This is the kind of reliable base recipe you'll want to keep on hand for every pie season.
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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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