Vegetarian 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 single gram 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 your finished pie. Cold butter, a chilled egg, and a splash of apple cider vinegar are the real heroes here — they keep the fat from melting too fast and give the dough just enough structure to roll out cleanly between two sheets of parchment. Yes, gluten-free dough is a little more fragile than its wheat-based counterpart, but the parchment rolling method and the easy patchwork technique mean even beginner bakers can get a beautiful result. The recipe walks you through both a blind-baked shell and an unbaked shell option, so it works for everything from creamy custard pies to fruit-filled showstoppers. Every ingredient on the list is straightforwardly plant-and-dairy-based, so there's no need to swap or second-guess anything — just mix, chill, roll, and bake.

About Fig

Fig 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 →