Citrus 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 result without a trace of wheat or citrus. The blend of white rice flour, tapioca starch, and potato starch creates a tender, workable base that holds together beautifully once chilled — no lemon juice or zest needed anywhere in the process, which can be a quiet relief when you're navigating ingredient labels. Apple cider vinegar steps in as the acid that helps the dough come together and stay tender, doing its job without any citrus involvement whatsoever. Chilled butter and a cold egg keep the fat from melting too quickly, which is the real secret to those pea-sized butter pockets that turn flaky and golden in the oven. Rolling the dough between two sheets of parchment makes the whole process far less stressful — gluten-free doughs are more delicate than their wheat counterparts, but any cracks press back together easily with your fingers. Whether you blind-bake the shell for a custard or cream filling, or go straight to filling and baking, this crust holds its shape and delivers a genuinely satisfying bite. It's the kind of reliable base recipe that earns a permanent spot in your rotation.
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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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