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Gluten Free Pie Crust

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Servings: 8 Prep: 10 min Dairy Free Gluten Free Paleo Simple Added 5 months ago

Missing nutrition data for: Cassava Flour, Ice Cold Water, Plastic Wrap

Ingredients

1 cup lard

2 cups cassava flour ⚠

⅛ teaspoon sea salt

1 tablespoon apple cider vinegar

6 tablespoons ice cold water ⚠

plastic wrap ⚠

Instructions

1. This recipe makes one double crust per batch.

2. Place lard in refrigerator to chill.

3. Mix the cassava flour and salt in a mixing bowl.

4. 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.

5. 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.

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

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