Mushroom Free Gluten Free Pie Crust
A flaky, buttery pie crust is the foundation of so many beloved desserts and savory dishes, and this one delivers that classic result without a trace of wheat — or anything fungal to worry about. The blend of white rice flour, tapioca starch, and potato starch creates a tender, workable dough that bakes up golden and crisp, while xanthan gum holds everything together the way gluten normally would. A splash of apple cider vinegar and a cold egg add just enough structure and a subtle richness that makes each bite genuinely satisfying. The trick to getting it right is keeping everything cold — chilled butter, ice water, a cold egg — so those pea-sized butter pieces stay intact and create those coveted flaky layers in the oven. Rolling the dough between two sheets of parchment takes the frustration out of the process, and any cracks along the edges press back together easily. Whether you blind-bake the shell for a custard filling or go straight to your favorite fruit pie, this crust holds its shape and its flavor beautifully. It's the kind of reliable, from-scratch base that makes homemade pie feel totally achievable any time of year.
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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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