In need of a gluten free pie crust that is just as good as the original? Look no further! This crust replaces wheat flour, with a Nutrivore Score of 66, with cassava flour which has a Nutrivore Score of 224, making it both gluten and grain free, and also more nutrient-dense.
Gluten Free Pie Crust
Nutrivore Score: 110
Ingredients
- 2 cups cassava flour
- 1/8 teaspoon sea salt
- 1 cup lard or unsalted butter, chilled
- 1 Tablespoon apple cider vinegar
- 5-6 Tablespoons ice cold water
Instructions
- 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.
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