Categories: FULL GAPS

Ingredients

• 1 cup Otto’s Naturals - Cassava Flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 12 Tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2 inch pieces
• 1/4 cup ice water
• Egg wash (optional - you can brush with cream, milk, or vegan milk to keep egg-free, it will just be less shiny)

Directions

1. In a food processor, combine cassava flour, sugar, and salt by pulsing briefly.
2. Add cold butter and process until butter is the size of peas, about 5 seconds.
3. Add ice water, one tablespoon at a time, until just moistened and crumbly.
4. Transfer dough to a lightly floured work surface and shape into a disk. Use a rolling pin to roll the dough into a circle big enough that it hangs over the sides of your pie pan.*
5. Transfer pie crust to 9-inch pie pan and use your fingers to fit against the sides. Refrigerate while you prepare desired filling.
6. Basic Guidelines
7. The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
8. If the dough starts to crack while rolling, use ice water to patch it up.
9. When blind baking this recipe, don’t weigh it down with anything or use the tin foil trick. The crust doesn’t need it and the weights will stick. It will puff during baking, then settle right down again when it’s done.
10. This crust is flexible with different types of pie recipes, depending on the filling and what the final pie recipe calls for.
11. To make this into a savory or sugar-free pie crust, you can omit the sugar completely.

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