Ingredients

• 2 cups Otto’s cassava flour
• 1/8 teaspoon sea salt
• 1 cup cold lard or unsalted butter
• 1 tablespoon apple cider vinegar
• 5 to 6 tablespoons ice cold water

Directions

1. Mix the cassava flour and salt in a mixing bowl. Add the lard, then use a whisk or two knives to cut the lard into the cassava flour until the mixture resembles dry oatmeal; the largest pieces of lard should be no bigger than peas. (You can also use a food processor to do this job quickly, pulsing until the mixture resembles rolled oats.)

2. Add the apple cider vinegar and then the ice water 1 tablespoon at a time and work it into the dough. Stop as soon as the dough easily holds together. (In some climates, you may need an extra 1 to 2 tablespoons of water.)

3. Roll out immediately or wrap in plastic wrap and store in the fridge until needed (will keep for at least a week).

4. Use as you would for any recipe that calls for pie crust!

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