Flaky Paleo Pie Crust with Cassava Flour
Ingredients
- 5-6 tablespoons ice water)
80 ml
- 2 teaspoons strained fresh lemon juice)
(or 1 teaspoon apple cider vinegar
- ½ cup cassava flour
75 g
- ½ cup blanched almond flour)
60
- ¼ cup tapioca flour)
28 g
- 2 ½ tablespoons finely ground chia seed or flax seed)
15 g
- 1/2 teaspoon fine sea salt)
(decrease if your butter is salted
- 8 tablespoons cold
unsalted butter or plant butter sliced ¼-inch thick), 115 g
Directions
- 1
In a 1-cup measuring pitcher, stir together 5 tablespoons of the ice water and the lemon juice.
- 2
This technique, traditionally used when making puff pastry and croissants, makes the dough more pliable and flaky. If you'd like to skip this step, see the easy-roll variation below using more tapioca flour and water!
- 3
Remove the dough from the fridge, unwrap, and place on a lightly floured piece of parchment. Roll out the dough into a 12" circle, dusting the dough lightly with cassava flour as needed, rotating and flipping it to prevent it from sticking.
- 4
Position a rack in the lower third of the oven and preheat to 400º. If you have a baking stone, put it on the rack as this will help the bottom of the crust stay crisp. Place the cold crust on a rimmed baking sheet. Fill and bake as directed in your pie recipe, or...
Flaky Paleo Pie Crust with Cassava Flour
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Dreaming of a flaky pie crust that fits your paleo lifestyle without compromising on taste or texture? This recipe for Flaky Paleo Pie Crust with Cassava Flour delivers an authentic, easy-to-handle dough that truly rivals traditional wheat crusts. The genius behind this paleo pie crust lies in its expert blend of almond, cassava, and tapioca flours, which work in harmony to create a smooth, exceptionally pliable dough. This unique combination ensures that you can confidently roll, fold, flute, and even weave your crust without the usual crumbling frustrations often associated with gluten-free alternatives. It’s designed to perform just like a traditional butter crust, giving you beautiful results every time. Prepare to be genuinely impressed by a pie crust that's not just "good for paleo," but wonderfully flaky and truly delicious. You'll achieve a beautifully golden-brown finish with a delicate, crisp texture that provides the perfect counterpoint to any sweet or savory filling you choose. This naturally gluten-free, grain-free, dairy-free, and egg-free dough offers incredible versatility for a wide range of dietary preferences. With options for both vegan and nut-free versions, it’s a foundational recipe for nearly every home baker. Making this paleo pie crust your own is simple with a few smart substitutions. For a completely nut-free option, you can swap the blanched almond flour for an equal amount of additional cassava flour or use tiger nut flour. If tapioca flour isn't readily available, arrowroot flour works beautifully in its place; you can even double this amount for an exceptionally easy-to-roll crust. When it comes to the fat, feel free to use plant butter for a vegan crust, or opt for chilled ghee, lard, or palm oil as alternatives to unsalted butter. A splash of apple cider vinegar can be used instead of fresh lemon juice if that's what you have on hand. This versatile, flaky paleo pie crust is the ideal base for all your baking endeavors, whether you're crafting a classic fruit pie for a family gathering or a savory quiche for brunch. Its impressive pliability and irresistible texture make it perfect for both everyday wholesome baking and special occasion desserts.