Walnut Free Gluten Free Pie Crust
A flaky, buttery pie crust is the foundation of any great pie, and this one delivers that satisfying snap and tender crumb using a blend of white rice flour, tapioca starch, and potato starch. The combination of starches mimics the structure that gluten would normally provide, while xanthan gum holds everything together so the crust rolls out cleanly and holds its shape in the dish. Chilled butter, a cold egg, and a splash of apple cider vinegar are the real secrets here — they keep the fat from melting too fast and give the finished crust a subtle richness that tastes completely classic. Tree nut concerns are completely off the table with this one, since every ingredient is straightforward pantry staple with no hidden nut-based flours or oils anywhere in the mix. The dough is more forgiving than it looks — if the edges crack during rolling, you can simply press them back together, and the parchment paper method makes transferring it to the pie dish far less stressful than you'd expect. Whether you blind-bake the shell for a custard or cream filling or go straight to your favorite fruit pie, this crust holds up beautifully either way. It's the kind of recipe that makes you realize a truly great pie crust was never out of reach.
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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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