Ginger 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 tenderness without a trace of wheat flour. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure that gluten would normally provide, while xanthan gum holds everything together so the crust doesn't crumble apart when you slice into it. Chilled butter and a splash of apple cider vinegar are the real secrets here — they keep the fat from melting too fast and help the dough stay workable and pliable. Rolling the dough between two sheets of parchment is a smart move since this style of dough is more delicate than a traditional wheat crust, but it patches beautifully if the edges crack. You can blind-bake it for custard or cream fillings, or go straight to filling and baking — the instructions walk you through both paths clearly. Many store-bought gluten-free crusts are loaded with mystery starches, preservatives, or spice blends that can sneak in unwanted ingredients, so making your own puts you fully in control of what goes into every bite. Whether you're filling it with something sweet or savory, this crust is the kind of reliable base that makes the whole pie worth bragging about.
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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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