Aran Goyoaga's Gluten-Free Pie Dough for Double-Crust Pie
By Aran GoyoagaPublished on October 9, 2026
Time
30 minutes, plus 45 minutes chilling
Yield
Makes enough for one 9-inch pie; serves 8
Ingredients
Before You Begin
We strongly recommend weighing the flours and starches, as small variations can mean the difference between a supple dough and a dry, fragile one. You can purchase superfine brown rice flour from Anthony’s Goods or Authentic Foods. The dough needs to chill for at least 45 minutes (or up to three days) before rolling. If it is too cold to roll without cracking, let it sit at room temperature for about 15 minutes, then pinch any cracks back together. This recipe can be halved for a single crust pie.
Instructions
- Combine 210 grams (1½ cups) superfine brown rice flour, 100 grams (½ cup plus 1 tablespoon) potato starch, 100 grams (¾ cup plus 2 tablespoons) tapioca starch, 1 tablespoon sugar, 1 teaspoon xanthan gum, and ¾ teaspoon table salt in large bowl.
- Cut 228 grams (16 tablespoons) chilled unsalted butter into smaller rectangles by quartering each stick lengthwise, then cutting crosswise into 1-inch pieces. Add cut butter and 227 grams (8 ounces) cream cheese, cut into 1-inch pieces and chilled, into flour. Using your fingers, flatten butter and cream cheese, creating large shards, until mixture feels very flaky. Add 7 tablespoons ice water and 1 teaspoon cider vinegar and, using your hands, work dough together, pressing until it comes together. (Dough may appear dry at first; continue working until it sticks.) If dough feels dry, add extra ice water, 1 teaspoon at a time, up to 3 teaspoons. Dough should mostly stick together with some smaller pieces falling off.
- Transfer to counter and knead until dough comes together; distinct pieces of butter and cream cheese should remain visible. Divide dough in half and wrap each half in parchment paper. Press each into disk. Refrigerate for at least 45 minutes. (Dough can be refrigerated for up to 3 days.)
Time
30 minutes, plus 45 minutes chillingYield
Makes enough for one 9-inch pie; serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Gluten-free pie dough often struggles to deliver the same flaky tenderness and cohesive structure as traditional wheat-based crusts. This recipe solves that problem by carefully balancing fat, whole grain flour, and starch. Superfine brown rice flour provides a mild, slightly sweet backbone, potato starch adds lightness and tenderness, and tapioca starch contributes elasticity and helps the dough hold together without cracking. A little xanthan gum binds the dough so that it rolls out without cracking. Mixing in both butter and cream cheese, then working the fats into large shards, creates pockets that steam in the oven for a tender, flaky texture; the cream cheese adds tang and helps the dough hold together.
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