MSG Free Gluten Free Pie Crust
Pie crust is one of those recipes where the ingredient list really matters, and this one keeps things refreshingly clean — just rice flour, tapioca starch, potato starch, butter, egg, and a few pantry staples you can easily verify yourself. No flavor packets, no premixed blends with mystery additives, no reason to squint at a label wondering what's hiding in there. The combination of white rice flour and two starches gives the crust a tender, slightly crisp texture that holds together beautifully without relying on wheat — and the xanthan gum does the structural work that gluten would normally handle. A splash of apple cider vinegar and a cold egg help bind everything into a workable dough that rolls out smoothly between two sheets of parchment. The chilling step is key: it keeps the butter cold so you get those flaky, layered pockets once the crust hits the oven. Whether you blind-bake it for a custard filling or load it straight up with fruit, this crust delivers a golden, buttery result that genuinely rivals anything made with all-purpose flour.
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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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