A flaky, buttery pie crust is one of those things that feels almost impossible to pull off without wheat flour — but this version proves that wrong in the best way. The blend of white rice flour, tapioca starch, and potato starch creates a tender, workable dough that bakes up golden and crisp without any of the gummy texture that can plague lesser gluten-free attempts. Xanthan gum steps in to hold everything together, mimicking the structure that gluten would normally provide, while the apple cider vinegar keeps the crust delicate and shortens the crumb just right. Keeping the butter ice-cold and not overworking it is the real key here — those small pea-sized butter pieces are what create those satisfying flaky layers once the crust hits the oven. The parchment-rolling method is a genuinely smart move for a dough that's more fragile than a wheat-based one, making it easy to transfer without tearing. Whether you blind-bake it for a custard filling or go straight to your favorite pie, this crust holds its shape and delivers on every level. It's the kind of reliable base recipe that earns a permanent spot in your rotation.
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Whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, sugar, and salt in a large mixing bowl until evenly combined.
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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