Turkey Free Gluten Free Pie Crust
A flaky, golden pie crust is the foundation of any great pie, and this one delivers that buttery, tender result without a speck of wheat flour in sight. The blend of white rice flour, tapioca starch, and potato starch creates a surprisingly workable dough, while xanthan gum holds everything together the way gluten normally would. A splash of apple cider vinegar and a cold egg add just enough structure to keep the crust from falling apart when you roll it out — and yes, it actually rolls out beautifully between two sheets of parchment. Chilling the dough before rolling is the key step here, so don't skip it; that resting time firms up the butter and makes the whole process much more forgiving. If the edges crack a little, just press them back together — this dough patches like a dream. Whether you blind-bake the shell for a custard or cream filling or go straight to the oven with your favorite fruit filling, this crust holds its shape and crisps up with a gorgeous pale-golden finish. It's the kind of recipe that makes you realize you don't have to miss out on pie season at all.
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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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