5 Best Arrowroot Powder Substitutes for Pie Crust

Quick tip: Maintains a tender and flaky crust with a neutral taste, though it may slightly dull the brightness of the crust color.

Cornstarch is a fine powder derived from corn that acts as an effective thickener and tenderizer in baked goods. It gelatinizes when heated, helping to bind the dough and prevent excessive gluten development, which is crucial for a flaky pie crust.

When substituting, use the same amount as arrowroot powder. Be cautious not to overwork the dough as cornstarch can become gummy if mixed excessively. It is best added along with the flour before cutting in the fat.

Compared to arrowroot, cornstarch may produce a slightly less glossy finish but will still yield a tender, flaky crust with minimal impact on flavor or texture.

Quick tip: Can add a slightly gritty texture if not finely milled but generally keeps the crust tender and light.

Rice flour is a gluten-free flour that can mimic some of the tenderizing effects of arrowroot powder by interrupting gluten formation and absorbing moisture. It helps maintain a crisp texture in pie crusts.

Use finely milled white rice flour to avoid graininess. Incorporate it evenly with the flour and fat to ensure uniform texture. Avoid using brown rice flour as it can impart a stronger flavor and coarser texture.

The crust may be a bit less delicate than with arrowroot but will still be tender and hold together well.

Quick tip: Use slightly less than arrowroot to avoid excess moisture retention; may yield a slightly denser crust.

Potato starch is a fine, gluten-free starch that provides thickening and moisture retention. It gelatinizes at a lower temperature, which can help bind the dough but may also introduce more moisture.

Reduce the amount slightly compared to arrowroot to prevent sogginess. Mix thoroughly with dry ingredients before adding fat. Avoid overhydrating the dough.

The crust may be denser and less flaky, with a slightly heavier mouthfeel compared to arrowroot powder.

Quick tip: Can cause a chewier texture and uneven browning; best used when a slightly elastic crust is acceptable.

Tapioca starch is a gluten-free starch extracted from cassava root. It provides good thickening and moisture retention but tends to create a more elastic and chewy texture due to its higher amylopectin content.

Use in equal amounts but be mindful of the dough’s elasticity; avoid overworking. It may brown faster, so monitor baking time closely.

The final crust will be less crisp and flaky than with arrowroot, with a slightly gummy or chewy bite.

Quick tip: Adds a nutty flavor and denser texture; not a direct thickener but can improve dough cohesion.

Ground flaxseed forms a gel when mixed with water, acting as a binder rather than a starch thickener. In pie crust, this can help hold ingredients together but does not replicate arrowroot’s tenderizing or thickening effects.

Use sparingly and combine with other flours or starches to maintain texture. It may darken the dough and add a nutty taste.

The crust will be denser and less flaky, with a noticeable flavor difference compared to arrowroot powder.