Shellfish Free Gluten Free Pie Crust

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 speck of wheat flour. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the tender, crisp texture you'd expect from a traditional crust, while xanthan gum holds everything together so it doesn't fall apart when you slice into it. A splash of apple cider vinegar and a cold egg in the liquid mixture help keep the dough pliable and give the finished crust a subtle richness. The trick to getting those beautiful flaky layers is keeping the butter ice-cold and not overworking it — you want those pea-sized butter pieces intact going into the oven. Rolling the dough between two sheets of parchment makes the whole process far less stressful, and any cracks that appear along the edges press back together easily. Whether you're blind-baking a shell for a creamy custard filling or going straight to a fruit pie, this crust holds up beautifully either way. Every ingredient here is naturally free from shellfish and straightforward to source, so you can focus entirely on making something delicious.

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