It is not that often that I need to make a double pie crust recipe. My husband was in the mood for a cherry pie and I did not have a good flaky pie crust recipe that adhered to his recent sugar-free and no-grains “please” preference. I also receive a fair share of requests for a nut-free flaky pie crust via email. It was a fun challenge so I was up for it.
Since I have been playing around with cassava flour, sweet potato flour and even banana flour as alternatives to nut flours, I soon came up with a pretty darned good flaky pie crust. For this recipe I used Otto’s Naturals Cassava Flour. I have a few others in the works and they are looking pretty good so far too. I like to achieve “perfect” though!
Just about time to refrigerate the dough.
Here’s a little hint about a good pie crust: the better quality, cold and organic grass-fed butter you can use, the better your crust will taste and flake. I also love to use Spectrum Vegetable Shortening; yes it is paleo friendly. Often I will do half of one and half of the other or one third of one and two thirds of the other. Now that Spectrum has a butter-flavored version, this opens the door to much more fun.
Enjoy and be sure to send me photos of the pies you make! Also, if you’d like to check out another one of my nut-free recipes that I made with Otto’s Naturals Cassava Flour, have a look at my yeast-free crispy pizza crust.
The beautiful end result! My husband’s favorite!Print
Think flaky and think yum! Here’s a little hint about a good pie crust: the better quality, cold and organic grass-fed butter you can use, the better your crust will taste and flake. I also love to use Spectrum Vegetable Shortening. Yes it is paleo friendly. Often I will do half of one and half of the other or one third of one and two thirds of the other. Now that Spectrum has a butter flavored version, this opens the door to much more fun.
- 2 ¼ cups Cassava Flour (I used Otto’s Naturals)
- 1/8 teaspoon salt
- ¾ cup COLD unsalted butter or ½ butter and ½ COLD Spectrum Butter Flavored Vegetable Shortening
- 12–13 tablespoons VERY cold water
- Mix salt and cassava flour in a wide mixing bowl.
- Add the cold butter (or COLD butter and then COLD shortening) using two knives to cut them in together, slicing scissor-like until small tiny pieces form, like tiny peas. It will take a while, so you’ll need to be patient.
- Slowly add water just 1 tablespoon at a time. You’re trying to now mix the dough into a firm ball.
- Once it starts to turn into a ball, cut the dough in half, wrap in plastic wrap and place in refrigerator for 30-45 minutes.
- Turn onto a lightly floured board and roll out into two rounds. You may need to break and form as you roll. Remember you are working with a gluten-free flour.
- Very carefully transfer to your pie dish and fill with your filling of choice.
- Use the other round as your top crust or slice it up into strips for a lattice design, or make into decorations using your knife or cut-outs.
You can also pre-bake the bottom of this crust. The length of time it takes to pre-bake it depends on how you like your crust. I do find this flour to be a bit finicky and it is not the normal type of nut flour, or paleo flour or even gluten-free flour to bake with. I bake my pies at 350-375F.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.