Oats 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 oats anywhere in the mix. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the tender, shortbread-like texture you'd expect from a traditional crust, while xanthan gum holds everything together so it doesn't fall apart when you slice into it. A splash of apple cider vinegar and a cold egg in the liquid mixture help the dough stay pliable and cohesive — two small tricks that make a real difference with grain-free baking. Rolling the dough between parchment sheets takes the frustration out of the process, and any cracks that form at the edges press back together easily, so don't stress if it looks a little rough at first. Whether you blind-bake the shell ahead of time or fill it straight from the fridge, the finished crust bakes up golden and sturdy enough to hold a generous filling. For anyone navigating multiple grain sensitivities, this recipe keeps the ingredient list clean and straightforward — no hidden starches or ambiguous additives to second-guess.
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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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