Gluten Free Pie Crust

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!