Cinnamon Free Gluten Free Pie Crust
A flaky, buttery pie crust is the foundation of any great pie, and this one delivers that satisfying snap and tender crumble without a trace of wheat — or any spice blends that might sneak in unwanted flavors. The combination of white rice flour, tapioca starch, and potato starch creates a crust that bakes up golden and crisp, while xanthan gum holds everything together the way gluten normally would. A splash of apple cider vinegar and a cold egg in the liquid mixture help the dough stay pliable and workable, which makes a real difference when you're rolling out a more delicate dough like this one. Chilling the butter and keeping the egg ice-cold are the two non-negotiable steps here — they're what give you those desirable pea-sized butter pockets that create flaky layers in the oven. Rolling the dough between two sheets of parchment paper takes the frustration out of the process entirely, and any cracks along the edges press back together easily. Whether you blind-bake the shell for a custard filling or go straight to your favorite fruit filling, this crust holds its shape beautifully and tastes like the real thing.
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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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