Gluten-Free Flaky Sweet Potato Pie Crust

A genuinely flaky gluten-free pie crust — moist and tender from sweet potato flour, with a crisp finish from arrowroot. The base every coeliac needs for pies, tarts and quiches, made the classic cold-butter way (no special blend).

Gluten-Free Flaky Sweet Potato Pie Crust

A flaky, tender gluten-free pastry base from sweet potato, arrowroot and rice flour, made the classic cold-butter way. The all-purpose crust for pies, tarts and quiches. Contains dairy (use vegan butter to adapt).

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Dessert

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 cup sweet potato flour certified GF
• 0.33 cup arrowroot starch certified GF
• 0.33 cup rice flour certified GF
• 0.5 cup cold butter 1 stick
• 0.5 tsp salt
• 5 tbsp cold water 5–6 tbsp

Method

 

1. Mix flours + salt: Combine the sweet potato flour, arrowroot, rice flour and salt. Cut in the cold butter until the mixture is crumbly (a pastry cutter or fingertips).
2. Bring together: Add the cold water a tablespoon at a time, just until the dough comes together. Shape into a disc, wrap and chill ~30 minutes.
3. Roll & bake: Roll between two sheets of parchment and press into your tin. Blind-bake at about 180°C until set and lightly golden, or fill and bake per your pie recipe. (Confirm timing to your oven.)

Notes

Coeliac notes
• Sweet potato flour, arrowroot and rice flour are naturally gluten-free — use certified/labelled gluten-free versions, as all are commonly milled near wheat.
• Contains dairy (butter) — a firm vegan block butter works.
• Keep the butter and water cold for flakiness. When a label is unclear, treat it as "not for me". (Source shows the mix/cut-in step; final roll & bake standardised — confirm.)

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