High Fructose Corn Syrup 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 mimics the structure that wheat flour typically provides, while xanthan gum holds everything together so the crust rolls out cleanly and holds its shape in the dish. Store-bought pie crusts and pre-made pastry blends are notorious for sneaking in unwanted sweeteners and additives, so making your own from scratch puts you fully in control of every single ingredient. Chilled butter, a cold egg, and a splash of apple cider vinegar are the real secrets here — they keep the fat from melting too fast and give the finished crust a satisfying snap and richness. The dough is more forgiving than it might look; any cracks that form while rolling simply press back together, making this approachable even for first-time pastry makers. Whether you blind-bake it for a custard filling or load it straight up with fruit, this crust holds its structure beautifully without turning soggy or crumbly.
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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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