Gelatin Free Gluten Free Pie Crust

A flaky, golden pie crust is the foundation of any great pie, and this one delivers that buttery, tender result using a blend of white rice flour, tapioca starch, and potato starch. The combination of starches creates a crust that holds together beautifully and bakes up with a delicate crumb — no wheat flour needed, and absolutely nothing derived from animal collagen anywhere in the ingredient list. A splash of apple cider vinegar and a cold egg help bind the dough and add just enough structure to make rolling and shaping manageable, even though gluten-free dough is naturally more fragile than a traditional crust. The parchment-paper rolling method is a smart trick that takes the stress out of transferring the dough to your dish, and any cracks along the edges press back together easily. You can use it as a blind-baked shell for custards and cream fillings, or go straight to filling and baking for fruit pies and savory quiches. Chilling the dough for at least an hour before rolling is the one step you really don't want to skip — it keeps those butter pieces cold and is what gives you those satisfying flaky layers in the finished crust.

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