Pie Crust (Gluten-Free)

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Remarkably tender and flaky for a gluten-free pie crust. Make it vegan by substituting coconut oil for the butter in the recipe.


  • 1 cup superfine brown rice flour
  • 1/3 cup tapioca starch
  • 1/3 cup potato starch
  • 1/6 cup white rice flour
  • ½ tsp sea salt
  • 1/8 tsp xanthan gum
  • 1 tsp baking powder
  • 1/6 cup light-flavored oil (canola, grapeseed, corn, etc.)
  • 5 tbsp butter
  • 4-6 tbsp cold water


Mix dry ingredients together in a medium bowl. Cut in oil and butter until mixture resembles coarse crumbs. Add water gradually until dough just comes together. If possible, chill before rolling out.