Spice Free Gluten Free Pie Crust
A flaky, golden pie crust is the foundation of so many beloved desserts and savory dishes, and this version delivers that satisfying snap and tenderness without a trace of wheat or any irritating spices. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure and lightness you'd expect from a traditional crust, while xanthan gum holds everything together so it rolls out cleanly and crimps beautifully. A splash of apple cider vinegar and a cold egg keep the texture tender rather than gummy — two small additions that make a big difference in the final result. Chilling the dough before rolling is the key step here, giving the butter time to firm back up so you get those desirable flaky layers when it hits the oven. The parchment paper rolling method takes the frustration out of working with a more delicate dough, and any cracks that form along the edges press back together easily. Whether you blind-bake the shell ahead of time or fill it straight away, this crust is completely free of herbs, seasonings, or anything that could cause a reaction for those avoiding even the mildest spices. It's a reliable, crowd-pleasing base you'll want to keep in your regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!