Pie is one of the most popular snacks that can be combined with other ingredients like milk, jam, and others. Have you heard about gluten free pies can be made? Actually with gluten free ingredients like cassava flour. This is below the recipe of pie crust that is made with cassava flour.
- 2 and 1/2 cups (315 grams) cassava flour (spooned & leveled)
- 2 teaspoons sugar
- 1/2 cup (95 grams) cold vegetable shortening cut into a few pieces
- 1 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter cubed
- 1/2 cup (120 ml) ice water
- In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter and cold vegetable shortening. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs (some larger pieces are okay).
- Slowly drizzle in one tablespoon of ice water at a time (you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour.
- Roll the dough out to 12 inches in diameter, transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough, and decorate the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights (dried beans or dry rice work well too!). Bake with the pie weights at 400°F (190°C) for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven.
- For a partially baked pie crust: Return the crust to the oven and bake for another 5 minutes or until the bottom of the crust looks dry.
- For a fully baked pie crust: Return to the oven and bake for 15-20 minutes or until golden brown and cooked through.