Gluten Free Pie Crust
A truly flaky, tender pie crust has long been one of the trickiest things to pull off without wheat flour, but this one genuinely delivers. The combination of white rice flour, tapioca starch, and potato starch creates a blend that mimics the structure of traditional pastry, while xanthan gum holds everything together so the crust doesn't crumble when you slice into it. Chilled butter cut into coarse, pea-sized pieces is the key to those buttery, layered pockets — the same technique used in classic pastry, just adapted for a different flour base. A cold egg, a splash of apple cider vinegar, and ice water bring the dough together without overworking it, keeping the texture short and tender rather than tough. Rolling the dough between two sheets of parchment makes the whole process far less stressful, and any cracks that form at the edges press back together easily. Whether you blind-bake the shell ahead of time or fill it straight from the fridge, this crust holds its shape beautifully and comes out golden and crisp. It makes enough for one generous 9-inch pie, serving up to 8 people — proof that nobody at the table needs to feel like they're settling for a substitute.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!