Sesame Free Gluten Free Pie Crust
A flaky, buttery pie crust is one of those things that feels like it should be off-limits once you're navigating certain dietary restrictions, but this recipe proves otherwise. The blend of white rice flour, tapioca starch, and potato starch works together to create a tender, cohesive dough that bakes up golden and crisp — no wheat required, and absolutely no sesame hiding in the ingredient list. A touch of xanthan gum gives the dough the structure it needs to hold together, while the apple cider vinegar keeps the texture delicate rather than tough. Chilled butter and a cold egg are the real secrets here, creating those small, pea-sized butter pockets that translate into genuine flakiness once baked. Rolling the dough between two sheets of parchment makes the whole process far less stressful, and any cracks along the edges press back together easily. Whether you blind-bake the shell for a custard or cream filling, or go straight to your favorite fruit pie, this crust delivers the kind of results that make people ask for the recipe.
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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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