Macadamia Free Gluten Free Pie Crust
A flaky, golden pie crust is the foundation of any great pie, and this version delivers that satisfying snap and tender crumb without a trace of wheat flour. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure that gluten would normally provide, while xanthan gum holds everything together so the crust rolls out cleanly and holds its shape in the dish. Chilled butter and a splash of apple cider vinegar are the real secret weapons here — they keep the fat cold and the dough tender, producing those coveted flaky layers in the finished crust. The parchment-rolling method is a smart move for a dough that's naturally more delicate than a traditional wheat crust, making it easy to transfer without tearing. Whether you blind-bake the shell for a creamy no-bake filling or load it straight up with fruit and bake it through, this recipe covers both paths with clear, confident instructions. It's the kind of reliable base recipe that earns a permanent spot in your rotation, especially when you need a pie everyone at the table can enjoy.
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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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