Ingredients

• Crust:
• 1 cup Otto's Naturals - Cassava Flour
• 1/2 teaspoon salt
• 1 1/2 sticks (12 Tbsp.) cold unsalted butter, cut into 1/2 inch pieces
• 1/4 cup ice water

Directions

1. n a food processor, combine cassava flour and salt by pulsing briefly.

2. Add cold butter and briefly process until butter is the size of peas.

3. Add ice water, 1 Tablespoon at a time, until just moistened and crumbly.

4. Transfer dough to a lightly floured work surface and shape into a disk. Using parchment paper or a Silpat here will make transferring the crust to your pie plate easier later.

5. Use a rolling pin to roll the dough into a circle big enough that it hangs over the sides of your pie pan.*

6. Transfer pie crust to a 9-inch pie pan and use your fingers to press against the sides. Crimp top if desired. (Tip: If using parchment or Silpat you should be able to flip your flattened dough over onto your pie plate and patch any cracks with a little ice water.)

7. Refrigerate while you prepare your desired filling.

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