Gluten Free Cassava Flour Pie Crust - Vegan Option

• Baking & Spices

  • 3/4 cup Cassava flour
  • 1/3 cup Palm shortening, organic

• Liquids

  • 8 tbsp Water

Found on eatyourbeets.com

Description

Ingredients

• ¾ cup Cassava Flour, sifted
• ⅓ cup + 1 Tablespoon Organic Palm Shortening (I like Nutiva)
• 8-10 Tablespoons Cold Water
• 1 cup Cassava Flour, sifted
• 5 Tablespoons Grass Fed Butter, cold
• 3 Tablespoons Duck Fat, cold
• Up to 10 Tablespoons Cold Water Generous Pinch of Salt

Directions

• Prepare your cold water by adding ice cubes to a measuring cup of water.
• In a large mixing bowl, combine sifted cassava flour & shortening. Make sure when you’re buying shortening you’re looking for organic & sustainable palm shortening. I like Nutiva brand.
• Using two forks or a pastry cutter, begin to combine the shortening with the flour. Do not over combine (see image for visual aid).
• Begin adding the cold water to the mixture, 2 Tablespoons at a time, & then mixing with the forks or cutter.
• Continue to add water until dough starts to smash together when you press it in your hand. You want the dough to be firm enough to roll into a ball but not too sticky to handle.
• Should you accidentally add too much water, sprinkle some more cassava flour onto a surface or marble pastry board & try to knead the dough with the added cassava flour. Mix until you can form it into a ball with your hands.
• (If the dough seems very warm & won’t roll out well, it can help to chill it in the refrigerator. To chill the dough, form a ball & place it in a plastic bag. Refrigerate the dough ball for approx. 15-20 minutes.)
• Preheat oven to 425.
• Dust a piece of parchment paper with cassava flour. Place the dough ball on top & flatten slightly. Place another piece of parchment paper on top of the dough & roll it out with a rolling pin until you’ve reached the desired shape & size of your pie dish (approx. ⅛ in thick).
• Grease a pie dish & dust with cassava flour.
• Remove the top piece of parchment paper & using the bottom parchment + dough, flip the crust into a pie dish. Use the parchment paper to gently press the dough into the side of the pie plate. Then carefully lift the parchment paper away from the dough. Trim dough around the edges of the pie plate. If you have any tears or holes you can use extra crust to repair them. Crimp the edges of the crust with a fork. Poke holes in the bottom of the crust.
• Using foil, cover the dough & gently press it into the edges. Place in the oven & cook for 10 minutes. Remove the foil & bake for another 2-4 minutes. Note: this crust will not look brown like traditional pie crust, but will feel firm.
• Once you’ve filled this pie with your filling of choice, you may need to cover the edges with foil to avoid them burning while your filling bakes.
• Remove from oven & fill then bake according to pie directions.
• Some important notes to make about the assembling of this crust, the cassava flour should be sifted, just like the previous recipe. All the other ingredients should be cold, even if this means measuring out butter + duck fat & then putting it in the refrigerator. Keep water cold by placing ice cubes & water in a measuring cup. Also, I find this pie crust variation to be much more manageable than it’s cousin crust.
• Preheat oven to 425.
• Place sifted flour into a large bowl.
• Using two forks or a pastry cutter, add the cold butter & combine. Note: don’t over work the dough.
• Add the cold duck fat & combine well.
• Begin to add the cold water, 2 Tablespoons at a time, combining the mixture until you’ve reached a consistency that you can form into a ball.
• Dust a piece of parchment paper & place the dough ball on top & flatten it out a bit.
• Place another piece of parchment paper on top & roll the dough out to the desired shape & size.
• Remove the top piece of parchment paper & using the bottom parchment + dough, flip the crust into a pie dish. Use the parchment paper to gently press the dough into the side of the pie plate. Then carefully lift the parchment paper away from the dough. Trim dough around the edges of the pie plate. If you have any tears or holes you can use extra crust to repair them. Crimp the edges of the crust with a fork. Poke holes in the bottom of the crust.
• Using foil, cover the dough & gently press it into the edges. Place in the oven & cook for 10 minutes. Remove the foil & bake for another 2-4 minutes. Note: this crust will not look brown like traditional pie crust, but will feel firm.
• Remove from oven & fill.
• Bake according to pie recipe instructions.