Honey Free Gluten Free Pie Crust
A flaky, golden pie crust is the foundation of any great pie, and this one proves you don't need wheat flour to pull it off beautifully. The blend of white rice flour, tapioca starch, and potato starch creates a tender, crisp shell that holds its shape and slices cleanly — no gummy or cardboard texture in sight. Xanthan gum steps in to bind everything together the way gluten normally would, while a splash of apple cider vinegar and a cold egg keep the dough pliable and easy to work with. Every ingredient here is straightforward and naturally free of honey, so there's no need to scrutinize labels for hidden sweeteners — just granulated sugar doing its simple job. The technique of rolling the dough between two sheets of parchment is a genuine lifesaver, since gluten-free dough is more delicate than its wheat counterpart, and any cracks press back together with a fingertip. Whether you blind-bake the shell for a custard or cream filling, or go straight to a fruit pie, this crust is genuinely versatile. Once you have this recipe in your back pocket, pie season becomes a whole lot less stressful.
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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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