Mix the cassava flour and salt in a mixing bowl. 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.
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.
Roll out immediately or wrap in plastic wrap and store in the fridge until needed (will keep for at least a week).
Use as you would for any recipe that calls for pie crust!
Nutrition
Nutrition Facts
Gluten Free Pie Crust
Amount per Serving
Calories
2471
% Daily Value*
Fat
185
g
285
%
Saturated Fat
117
g
731
%
Trans Fat
7
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
48
g
Cholesterol
488
mg
163
%
Sodium
1767
mg
77
%
Potassium
113
mg
3
%
Carbohydrates
197
g
66
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
9
g
18
%
Vitamin A
5673
IU
113
%
Vitamin C
12
mg
15
%
Calcium
418
mg
42
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.