Chestnut Free Gluten Free Pie Crust
A truly flaky, tender pie crust has always felt like one of the trickier gluten-free baking challenges, but this recipe nails it with a smart blend of white rice flour, tapioca starch, and potato starch that mimics the structure wheat flour usually provides. Xanthan gum steps in as the binding agent, holding everything together so the crust rolls out cleanly and holds its shape in the dish. The trick of keeping the butter ice-cold and cutting it in only until pea-sized pieces remain is exactly what creates those coveted flaky layers — the same technique you'd use in a classic pastry, just adapted for this flour blend. A splash of apple cider vinegar in the egg mixture helps tenderize the dough and keeps it from turning tough, which is a small detail that makes a big difference in the final texture. Rolling the dough between two sheets of parchment paper takes the frustration out of the process, and any cracks that appear along the edges press back together easily — so don't stress if it looks a little rough at first. Whether you blind-bake the shell for a custard or cream filling or go straight to filling and baking, this crust comes out golden, buttery, and genuinely satisfying. It's the kind of reliable base recipe you'll reach for every holiday season and well beyond.
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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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