Pork Free Gluten Free Pie Crust
A truly flaky, tender pie crust has always felt like one of baking's great challenges, and doing it without wheat flour raises the stakes even further. This crust leans on a blend of white rice flour, tapioca starch, and potato starch to mimic the structure and tenderness that gluten normally provides, while xanthan gum holds everything together so the dough doesn't fall apart when you roll it out. The apple cider vinegar and cold egg in the liquid mixture help keep the texture delicate rather than dense or gummy — two pitfalls that plague a lot of alternative crusts. Chilling the dough before rolling is non-negotiable here, and the parchment paper method makes transferring the fragile dough to the pie dish surprisingly manageable. Every single ingredient in this recipe is naturally free of pork and pork-derived additives, so there's no label-reading anxiety about lard or hidden animal fats sneaking into your pastry. Whether you blind-bake the shell for a custard filling or go straight to a fruit pie, the result is golden, buttery, and genuinely impressive. This is the kind of recipe that makes you stop apologizing for dietary restrictions and start taking requests.
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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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