Paraben 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 combination of starches keeps the texture light and cohesive, while xanthan gum does the structural work that gluten would normally handle — so the crust holds together beautifully without any wheat in sight. Chilled butter cut into coarse crumbs, a splash of apple cider vinegar, and a cold egg bring richness and just enough elasticity to make rolling and shaping genuinely manageable. Many store-bought pie crusts and pre-made pastry products contain preservatives and additives that can be a concern for people avoiding parabens, so making your own from scratch with these straightforward pantry ingredients puts you fully in control of what goes into every bite. The parchment-rolling method is a smart trick that makes handling the more delicate dough stress-free — and if an edge cracks, it patches right back together without drama. Whether you blind-bake it for a custard or cream filling or load it straight with fruit, this crust bakes up pale golden and genuinely delicious. It's the kind of recipe that makes homemade pie feel completely achievable, no matter your dietary needs.
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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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