Pescatarian Gluten Free Pie Crust

A flaky, buttery pie crust is the foundation of so many beloved recipes, and this one delivers that classic result without a trace of wheat flour. The blend of white rice flour, tapioca starch, and potato starch works together to create a tender, cohesive dough that holds its shape beautifully once chilled — xanthan gum does the structural work that gluten would normally handle. Keeping the butter cold and the egg cold is the real secret here; those pea-sized butter pieces are what create those satisfying flaky layers once baked. 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 — this dough is genuinely forgiving. Whether you blind-bake the shell for a custard or cream filling, or go straight to a fruit pie, the instructions walk you through both paths clearly. It fits naturally into a pescatarian lifestyle since every ingredient — butter, egg, starches — is straightforward and free of any meat-based additives you might worry about in store-bought versions. Once you have this crust in your repertoire, it's hard to imagine going back to the boxed alternative.

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