Categories: First Do No Harm

Ingredients

• 1 cup Otto’s Naturals - Cassava Flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 12 Tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2 inch pieces
• 1/4 cup ice water
• Egg wash (optional - you can brush with cream, milk, or vegan milk to keep egg-free, it will just be less shiny)

Directions

1. In a food processor, combine cassava flour, sugar, and salt by pulsing briefly.
2. Add cold butter and process until butter is the size of peas, about 5 seconds.
3. Add ice water, one tablespoon at a time, until just moistened and crumbly.
4. Transfer dough to a lightly floured work surface and shape into a disk. Use a rolling pin to roll the dough into a circle big enough that it hangs over the sides of your pie pan.*
5. Transfer pie crust to 9-inch pie pan and use your fingers to fit against the sides. Refrigerate while you prepare desired filling.

6. NOTE: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.

7. *TIP: If the dough starts to crack while rolling, use ice water to patch it up.

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