Lactose Free Gluten Free Pie Crust

A flaky, golden pie crust is the foundation of so many beloved desserts and savory dishes, and this one delivers that satisfying snap and tender bite without a trace of dairy. The magic here comes from a carefully balanced blend of white rice flour, tapioca starch, and potato starch, which together mimic the structure and tenderness that wheat flour typically provides. Chilled butter is the only fat in the mix, and since butter is naturally free of lactose, there's no need to swap in any alternative — it works exactly as intended, creating those coveted pea-sized pockets that bake into flaky layers. A splash of apple cider vinegar and a cold egg help bind the dough and keep it workable, which matters a lot because gluten-free pastry dough can be more delicate than its wheat-based counterpart. The parchment-rolling technique takes all the frustration out of the process — no sticking, no tearing, and any cracks along the edges press back together easily. Whether you blind-bake the shell for a custard or cream filling or go straight to a fruit pie, this crust holds its shape beautifully and tastes like the real thing.

About Fig

Fig 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 →