The secret to flaky gluten-free pie crust lies in keeping the butter cold and creating distinct layers of fat and flour — just like traditional pie crust. The challenge is that without gluten, the dough has no natural elasticity to hold together. Our technique uses a combination of cold butter grated on the large holes of a box grater, a blend of sweet rice flour and tapioca starch for structure, and vodka instead of water to minimize gluten-like development in the starches. The result is a pie crust that shatters beautifully on the first bite.
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