Peanut Free Gluten Free Pie Crust
A truly flaky, tender pie crust has always felt like one of the trickier things to pull off from scratch, and this version delivers that satisfying result using a blend of white rice flour, tapioca starch, and potato starch. The combination of starches mimics the structure that wheat flour typically provides, while xanthan gum holds everything together so the crust rolls out cleanly and holds its shape in the dish. Chilled butter cut into coarse crumbs, a cold egg, and a splash of apple cider vinegar are the real secrets here — they keep the dough tender and give it just enough elasticity to patch any cracks without fuss. Store-bought options often come with vague labeling and shared-facility concerns, so making your own means you know exactly what went into every layer. The dough chills into a firm, workable disk that rolls out beautifully between two sheets of parchment, making the whole process far less intimidating than you might expect. Whether you blind-bake it for a custard or cream filling or load it straight up with fruit, this crust comes out golden, buttery, and completely satisfying.
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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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