AIP Pie Crust

• Baking & Spices

  • 2 cups Cassava flour
  • 1 cup Lard
  • 1/4 tsp Sea salt

• Liquids

  • 20 tbsp Water

Found on strictlydelicious.com

Description

Ingredients

• 2 cups cassava flour
• 1/4 teaspoon sea salt
• 1 cup lard, cold
• 20-24 tablespoons ice cold water

Directions

• Mix together the cassava flour and sea salt. Using a food processor (easiest way), whisk, pastry cutter, or pair of forks, cut the lard into the flour until the mixture resembles small pebbles.
• (If you used a food processor in Step 1, add the mixture to a large bowl.) Add ice water to the flour-lard, stirring in two tablespoons at a time with a large spoon until the mixture holds together and forms a smooth dough. When it has reached the desired texture, the dough should hold together in a ball when pressed together. It should not be floury, but it will be crumbly.
• Separate the dough into two equally sized dough balls. Wrap them with plastic wrap and chill them in the fridge for at least an hour. One ball can make two 9-inch pie crusts. Freeze what you will not use right away.
• Sprinkle a large, smooth surface (like a very clean counter or cutting board) with cassava flour. After chilling the dough, divide the ball into two additional, equal-sized balls. If youre making a double-crust pie, press each of the balls down into a disk shape on the floured surface, and then roll them out with a rolling pin until they are about 1/4 of an inch thick. (If making a single crust pie, complete this step only with one of the dough balls.)
• Carefully transfer one of the rolled out dough balls to a pie plate. Gently press the dough into the bottom and sides of the dish. Patch the areas of the pan with extra dough where the crust doesnt come up as far as it should. Cut the extraneous dough that overlaps the side of the dish with a sharp knife. For a simple crust edge design, I recommend gently pressing a fork around the edge of the crust.
• Use in whatever pie recipe you desire! If making a double crust pie, fill the bottom crust with fruit mixture and carefully add the other rolled-out dough ball to the top of the fruit. Press the edges around the pie dish to seal them. (Note: This crust should bake for no fewer than 50 minutes.)