Pecan Free Gluten Free Pie Crust
A flaky, buttery pie crust is the foundation of any great pie, and this one delivers that satisfying snap and tenderness using a blend of white rice flour, tapioca starch, and potato starch. The xanthan gum does the structural work that gluten would normally handle, binding everything together so the crust holds its shape without turning crumbly or tough. Chilled butter, a cold egg, and a splash of apple cider vinegar are the real secrets here — they keep the fat from melting too fast and give the finished crust a subtle richness and just the right amount of flake. Rolling the dough between two sheets of parchment makes the whole process far less stressful, and any cracks that form at the edges press back together easily. Whether you blind-bake the shell ahead of time or fill it straight away, the result is a crust that looks and tastes like the real thing. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy baking mixes. It's the kind of reliable base recipe you'll come back to every single pie season.
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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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