Mustard Free Gluten Free Pie Crust
A flaky, golden pie crust is the foundation of any great pie, and this one delivers that satisfying snap and tender crumble using a blend of white rice flour, tapioca starch, and potato starch. The xanthan gum does the structural work that gluten normally would, binding everything together so the crust holds its shape through rolling, crimping, and baking. Chilled butter cut into coarse crumbs, a cold egg, and a splash of apple cider vinegar are the keys to keeping the texture light and shortbread-like rather than dense or gummy. Because every ingredient here is straightforward pantry staple, there's nothing hidden to worry about — no condiments, no spice blends, no processed shortcuts that might sneak in unwanted allergens. The parchment-sandwich rolling method is a genuinely smart trick that makes handling the more delicate dough stress-free, and any cracks along the edge press back together easily. Whether you blind-bake it for a custard filling or load it straight with fruit and pop it in the oven, this crust performs beautifully either way.
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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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