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Gluten Free Pie Crust


  • 1 1/4 cups white rice flour
  • 1 cup tapioca starch
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tbsp white sugar
  • 1/2 cup vegetable shortening, cut into cubes
  • 4 tbsp cold butter, cut into cubes
  • 1/2 cup milk


  • In a small bowl combine white rice flour, tapioca starch, baking soda, xanthan gum, salt and sugar.
  • Use a whisk to combine the dry ingredients.
  • Add dry ingredients to the bowl of your stand mixer.
  • With machine on low add cubes of shortening and butter to dry ingredients, until mixture resembles a coarse meal.
  • Do not overmix.
  • With machine on low slowly add milk until dough comes together.
  • Remove from bowl and form dough into a ball.
  • Cover ball with plastic wrap and refrigerate for 1-2 hours.
  • Roll out dough onto a piece of parchment paper, lightly dusted with tapioca starch.
  • Dust top of dough with tapioca starch to prevent dough from sticking to rolling pin.
  • Cut out circle shapes to fit top of soup bowls.
Tried this recipe?Let us know how it was!