Nitrate & Nitrite Free Gluten Free Pie Crust
A flaky, golden pie crust is the foundation of any great pie, and this one delivers that buttery, tender result using a blend of white rice flour, tapioca starch, and potato starch. The combination of starches gives the crust a surprisingly delicate crumb, while xanthan gum holds everything together so it rolls out cleanly without falling apart. Cold butter, a splash of apple cider vinegar, and ice water are the real workhorses here — they create those coveted flaky layers and keep the dough pliable enough to press and crimp just like a traditional crust. Best of all, every single ingredient in this recipe is naturally free from cured or processed additives, so there's nothing hidden to worry about. The dough chills for at least an hour before rolling, which makes it easier to handle and helps the butter stay cold for maximum flakiness. Whether you blind-bake the shell for a custard filling or go straight to your favorite fruit pie, this crust holds its shape beautifully and tastes like the real thing.
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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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