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Piecrust Dough Gluten-Free Recipe

MAKES DOUGH FOR 1 (10-INCH) PIECRUST Simple, versatile, and relatively easy to handle, this dough is your base for savory or sweet GF pies and tarts.


  • 1/2 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup white rice flour
  • 2 tablespoons sugar
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled 20 minutes
  • 2 to 4 tablespoons ice water


  1. In a large bowl, whisk together the brown rice flour, potato starch, white rice flour, sugar, xanthan gum, and salt. Using your hands, work the butter into the flour, breaking it up until no large chunks remain.
  2. Using a fork, mix the dough while gradually adding the ice water, 1 tablespoon at a time, until the dough is moist enough to start to form a ball. Work the dough with your hands until it comes together into a ball. Flatten the ball into a disk, wrap in plastic wrap, and chill for at least 30 minutes before use. If the dough is too crumbly when you roll it out, knead in 1 to 2 more teaspoons of ice water.