Flaky Cassava Flour Pie Crust

Flaky Grain-Free Pie Crust

Grain-Free, Gluten-Free, Nut-Free, Egg-Free

Print Recipe 

Every pie starts with a perfectly-made pie crust. This easy-to-make gluten-free, grain-free, nut-free recipe will help you achieve the deliciously flaky crust your amazing pie deserves!

Ingredients

• 1 cup Otto’s Naturals - Cassava Flour
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 12 Tablespoons (1 ½ sticks) cold unsalted butter, cut into ½ inch pieces
• ¼ 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) 

Instructions

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.

Basic Guidelines 

• 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. 
• If the dough starts to crack while rolling, use ice water to patch it up.
• When blind baking this recipe, don’t weigh it down with anything or use the tin foil trick. The crust doesn't need it and the weights will stick. It will puff during baking, then settle right down again when it’s done.
• This crust is flexible with different types of pie recipes, depending on the filling and what the final pie recipe calls for.
• To make this into a savory or sugar-free pie crust, you can omit the sugar completely.

Complete Pie Crust Baking Guide

Note: Preheat oven to 400°F

Pro Tip - Transferring Your Crust:

Roll dough between two pieces of parchment paper. When ready to transfer, remove the top parchment, place the pie plate upside down on the dough, then flip everything over together. Gently peel off the remaining parchment and adjust the crust as needed. Don't worry about tears - this dough is very forgiving and easily repairs with gentle pressing!

Pre-Baked Crust Instructions (for no-bake and custard pies)

Total bake time: 20-22 minutes at 400°F

Before starting: Prepare your rolled, shaped crust in the pie plate with fork-pricked bottom and sides.

Two-step baking process:

1. Initial Bake

• Place prepared crust in 400°F oven for 10 minutes
• Crust will puff up during baking - this is normal and it will settle when removed
• Do not use pie weights as they will stick to the crust

Final Bake

• Brush edges with wash to prevent crust from cracking:
• *For egg wash (glossy finish): Beat 1 egg with 1 tablespoon water until well combined
• *For egg-free option (matte finish): Use plain water or milk
• Return to oven for 10-12 minutes until golden brown
• Cool completely before adding filling

Filled Single-Crust Pies

Total bake time: Varies by recipe (typically 45-60 minutes) at 400°F, unless recipe specifies different temperature.

Before starting: Prepare your rolled, shaped crust in the pie plate, slightly thicker than pre-baked crust (just over ¼" thick).

Baking process:

• Add filling according to your recipe
• Place in 400°F oven and follow recipe's baking time
• After about 45 minutes, check crust edges:
• *If browning too quickly, protect edges with a crust guard or foil
• *Continue baking for remaining time specified in recipe
• Cool according to recipe instructions

Filled Double-Crust Pies

Total bake time: Varies by recipe (typically 45-60 minutes) at 400°F, unless recipe specifies different temperature

Before starting: Prepare your bottom crust in the pie plate and have top crust rolled out and ready.

Baking process:

• Add filling to bottom crust
• Center rolled top crust over filling
• Trim both crusts to about ½ inch beyond rim
• Fold edge of top crust under edge of bottom crust
• Crimp or flute edges to seal
• Brush entire top crust and edges with wash:
• *For egg wash (glossy finish): Beat 1 egg with 1 tablespoon water until well combined
• *For egg-free option (matte finish): Use plain water or milk
• Cut vents in top crust
• Place in 400°F oven and follow recipe's baking time
• After about 45 minutes, check crust edges:
• *If browning too quickly, protect edges with a crust guard or foil
• *Continue baking for remaining time specified in recipe
• Cool according to recipe instructions

Try some of our Favorite Recipes using this Flaky Pie Crust:

Check out our Apple Galette recipe here: