Yeast Free Gluten Free Pie Crust
A flaky, golden pie crust is the foundation of so many beloved desserts and savory dishes, and this one delivers that satisfying snap and tenderness without a trace of wheat or yeast. The blend of white rice flour, tapioca starch, and potato starch creates a surprisingly workable dough that bakes up crisp and light — none of that gummy, dense texture that can plague lesser gluten-free attempts. Xanthan gum steps in to hold everything together the way gluten normally would, while a splash of apple cider vinegar and a cold egg keep the texture tender and the structure sound. Chilling the butter and keeping the egg ice-cold are the real secrets here — those small steps make the difference between a crust that crumbles apart and one that holds a clean, beautiful slice. Rolling the dough between two sheets of parchment takes the frustration out of the process, and any cracks along the edges press back together easily, so there's no need to stress about perfection. Whether you blind-bake the shell ahead of time or fill it straight away, this crust is genuinely versatile enough to anchor everything from a silky custard pie to a hearty quiche.
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!