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.