Rye Free Gluten Free Pie Crust

Total time1 hr 20 min

Prep time20 min

Cook time0 min

A flaky, buttery pie crust is the foundation of so many beloved desserts and savory dishes, and this one delivers that classic result without a trace of wheat, rye, or any grain that causes problems for sensitive eaters. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the tender, shortbread-like texture you'd expect from a traditional crust, while xanthan gum holds everything together so the dough rolls out cleanly. A splash of apple cider vinegar and a cold egg in the liquid mixture help the dough stay cohesive and pliable, which makes a real difference when you're working with a flour blend that doesn't have gluten to lean on. Keeping the butter ice-cold and the water minimal is the key to getting those pea-sized butter pockets that create flaky layers once baked. The parchment-rolling technique takes the frustration out of the process — gluten-free dough is more delicate than wheat dough, but it patches back together easily, so don't stress if the edges crack. Whether you blind-bake the shell for a custard filling or load it straight up with fruit and go, this crust holds its shape and comes out golden and crisp. It's the kind of reliable base recipe that makes the whole world of pie feel accessible again.

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Ingredients

8 servings

For the crust

1 ¼ cups white rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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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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