This crust comes together from a blend of white rice flour, tapioca starch, and potato starch, giving it that signature tender, crumbly texture without any wheat in sight. A touch of sugar and salt rounds out the flavor, while a cold egg and a splash of apple cider vinegar in the liquid mixture help the dough hold together and roll out smoothly between sheets of parchment. Chilling the disk before rolling is key here — gluten free dough is more delicate, so that rest firms everything up and makes it much easier to transfer into the pie dish without tearing. Whether you blind-bake it for a custard or fruit filling or fill it raw and bake straight through, you end up with a crisp, pale-golden shell that holds its shape at the edges. It's a solid go-to base for pie season, and it fits neatly into a dairy free baking routine without sacrificing that flaky, from-scratch quality.
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Whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, sugar, and salt in a large mixing bowl until evenly combined.
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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