Nutmeg 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 bite without a speck of wheat flour in sight. The blend of white rice flour, tapioca starch, and potato starch creates a surprisingly workable dough that rolls out beautifully between two sheets of parchment — no frustrating sticking or tearing. Chilled butter cut into coarse crumbs, a splash of apple cider vinegar, and a cold egg are the real secrets to getting that layered, buttery texture that holds up whether you're blind-baking or going straight to the filling. Many spice blends and pre-made crusts sneak in warm spices you may not want, so making your own from scratch means you control every single ingredient on the list. Gluten-free dough is more forgiving than it sounds — if the edges crack while you're transferring it to the dish, just press them back together and carry on. The instructions walk you through both a pre-baked shell and an unbaked version, so this crust is genuinely versatile for sweet or savory pies alike. Once you've made it, it's hard to go back to anything store-bought.
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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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