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Rice Flour Pie Crust (Eggless)

  • 3/4 cup Vegetable Shortening chilled
  • 1/2 cup Milk cold
  • 1 Tbsp Cider Vinegar or Lemon Juice (cold)
  • 1/4 tsp Sea Salt
  • 1-1/4 cups White Rice Flour
  • 1 Tbsp Sugar


Preheat oven to 420°F. Set aside a 9-inch pie pan.

Sift dry ingredients into a mixing bowl. With a pastry blend, cut in shortening until the mixture looks like meal.

Mix milk and vinegar (or lemon juice) together. Stir with a fork until dough is soft and nicely moistened. Sprinkle rice flour on a counter and rolling pin. Put half the dough on the counter and roll out just a little larger than the 9-inch pan. Cut into 6 pieces and use a large spatula to carefully slip one piece at a time onto the pie plate. Repeat until all pieces have been used and edges line up. Seal edges with fingertips.

Bake for 20 minutes, until golden brown.

Makes one 9-inch pie crust (8 slices).

Rice Flour Pie Crust (Eggless)



Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
White Rice Flour

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Bob's Red Mill November 25, 2014
Rice flour can produce a successful pie crust. Instead of using rice flour in our Easy as Pie Crust (Gluten Free) recipe, I recommend viewing our Rice Flour Pie Crust (Eggless) recipe.

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