Flaky Paleo Pie Crust with Cassava Flour

Flaky Paleo Pie Crust with Cassava Flour

from bojongourmet.com
120 min

A paleo pie crust recipe that actually rivals a wheat crust! Almond, cassava, and tapioca flours build a smooth, pliant dough that you can roll, fold, flute, and weave. Gluten-free, grain-free, dairy-free, egg-free, plus vegan and nut-free options.

Ingredients

  • 5-6 tablespoons (80 ml) ice water ((from 1 cup ice cubes filled with cool water))
  • 2 teaspoons strained fresh lemon juice ((or 1 teaspoon apple cider vinegar))
  • ½ cup (75 g) cassava flour
  • ½ cup (60) blanched almond flour ((or more cassava flour or tiger nut flour for nut-free))
  • ¼ cup (28 g) tapioca flour ((or arrowroot flour; double this amount for an easy-roll crust - see note below))
  • 2 ½ tablespoons (15 g) finely ground chia seed or flax seed ((I grind mine in a coffee grinder))
  • 1/2 teaspoon fine sea salt ((decrease if your butter is salted))
  • 8 tablespoons (115 g) cold, unsalted butter or plant butter sliced ¼-inch thick ((or chilled ghee, lard, or palm oil))

Directions

  1. 1

    In a 1-cup measuring pitcher, stir together 5 tablespoons of the ice water and the lemon juice.

  2. 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. 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. 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...