A buttery, flaky, gluten-free pie crust made with cassava flour.
Dessert, Main Course
holiday, vegetarian, winter
cassava flour, pie crust, pot pie
1scant cupcassava flour
3/4teaspoonfine sea salt
WHISK together the cassava flour, arrowroot, and salt. Add the coconut oil, and work it into the mixture until the flour is evenly coated and crumbly.
CUT the butter into ½-inch cubes, and add to the flour mixture. Use a stand mixer or your fingers to work it in roughly. Mix until the dough is very unevenly crumbled—with both big and small chunks of butter.
ADD water, 1 tablespoon at a time, mixing, until the dough starts to become a chunky, cohesive mixture. When it starts to hold together when you squeeze it, stop adding water.
POUR the dough out onto the center of a large piece of parchment paper. Fold the paper from all sides towards the middle, creating a square with the dough. Round out the edges to make a disc of dough, and wrap it up in the parchment paper. Wrap in clear plastic wrap and chill in the fridge for at least 30 minutes (up to overnight).
TAKE the dough out, and let it warm until it’s soft enough to roll. Place the dough between two lightly floured pieces of parchment paper, and use a rolling pin to roll it flat, patching cracks as you go.
TRANSFER the dough to a pie pan by carefully peeling off the parchment paper on both sides. Then place the dough back onto one of the paper pieces. Using a very large spatula or your hands, carefully flip the crust into (or on) the pan, patching cracks with your finger.