With the upcoming holidays, this is a perfect, easy gluten free recipe for a delicious pie crust to be used with your favorite filling of choice.


  • 1 cup of white rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca flour
  • 1/2 teaspoon salt
  • 7 tablespoons butter, cut into 14 slices
  • 1 large egg
  • 1 tablespoon apple cider
  • 3 tablespoons cold water

Mix the first four ingredients in a mixing bowl. Add butter and with a for or hands blend mixture until it is flaky. Add egg and vinegar, stirring a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. Separate in half. Cover one half with plastic wrap; set aside. Place half on a lightly floured (use potato or tapioca flour) piece of wax paper. Top with additional piece of wax paper. Roll out dough with a rolling pin to 1/8 inch thickness. Do away with the top sheet of wax paper and upturn dough into a 9 inch pie plate. Cut overhanging dough. Gather or pinch the edges. Repeat to make another crust or use as the top of the pie crust.