Makes 2 Crusts


1 cup white rice flour
½ cup potato starch
½ cup tapioca flour
¼ teaspoon salt
6 tablespoons cold butter, cut into small pieces (or your favorite butter substitute)
1 large egg, beaten
1 tablespoon apple cider, white vinegar, or lemon juice
3 tablespoons ice water, or as needed


  1. Combine rice flour, potato starch, tapioca flour and salt in medium bowl.
  2. Cut in butter with pastry blender or two knives until mixture is crumbly.
  3. Form well in center. Add egg and vinegar; stir gently with a fork until just blended
  4. Sprinkle with water; blend together with a fork and hands until mixture just holds together and forms a ball. (Don’t add too much water or dough will be hard to roll.)
  5. Shape dough into ball and divide in half. Cover half with plastic wrap; set aside.
  6. Place remaining half on lightly floured (use rice flour) sheet of wax paper.
  7. Top with additional piece of wax paper.
  8. Roll out dough to 1/8-inch thickness.
  9. Remove top sheet of wax paper and invert dough into 9-inch (4 cup) pie plate.
  10. Slowly peel away wax paper and trim excess crust.


gluten free pie crust