A simple and decadent gluten-free pie crust recipe made with cassava and almond flour, perfect for any pie. Kiss store-bought crusts goodbye and enjoy molding this delightful crust to your favorite pie dishes!
1: Preheat the oven to 350°F.
2: In a mixing bowl, mix the cassava flour, almond flour, salt, and coconut sugar together with a fork.
3: Add the vegan butter and mix it in with a fork until you get small pebbles in the flour.
4: Slowly add in the cold water while mixing until you can form a ball.
5: Dust with more almond flour if needed, then wrap in parchment paper and let chill in the fridge for 30 minutes.
6: After chilling, open up the parchment paper and place another sheet of parchment on top, sandwiching the dough ball.
7: Roll out the dough with a rolling pin, using one hand to hold the parchment and the other to roll.
8: Flip the crust onto a 9-inch pie pan and mold it to the pan.
9: Use a fork to poke some holes in the crust.
10: If baking with the pie, proceed with pie instructions. For cold pies, bake for 25 minutes and let cool completely before filling.
