Citric Acid 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 flour. The blend of white rice flour, tapioca starch, and potato starch creates a surprisingly workable dough that bakes up beautifully — no gummy texture, no cardboard aftertaste. Chilled butter cut into coarse crumbs is the real secret here, giving you those coveted flaky layers that make every slice worth the effort. Apple cider vinegar steps in as the acidic component, and because it's a naturally fermented ingredient rather than a processed citric acid additive, it keeps the recipe clean for anyone avoiding that particular preservative. The dough is more delicate than a traditional wheat crust, but the parchment-rolling method makes it genuinely manageable — cracks press back together easily, so don't stress if the edges look a little rough. Whether you blind-bake the shell for a custard filling or load it straight with fruit and pop it in the oven, this crust holds its shape and its flavor.
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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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