This has literally been a labor of love. I learned how to make pie crust from my mother at a very young age. Every Thanksgiving she made TONS of pie…and given all that she had to get done for the rest of the meal, I remember at an early age, she put me in charge of making all the crusts for those pies. Many hands make light work…so “to work” my hands began! The recipe and technique she used, she learned from her Home Economics teacher from when she was in junior high school…so it goes way back to around the early 1950’s, and it was full proof! Albeit totally different than any other pie crust recipe around.
Fast forward about 35 years, Thanksgiving 2013 we indulged in the standard pie crust fest…we were celebrating my angel momma at this point, it was our first Thanksgiving without her, so lots of tender memories about her were shared along with the pies!
When Thanksgiving rolled around last year, I made many attempts at making a Paleo pie crust and nothing I tried seemed worthy of what my mom would have considered a true pie crust, there were tears…many of them in private. Pies are “Thanksgiving” to our family almost as much as the big turkey bird itself! So, to not be able to provide that tradition, and warm fuzzy of my mom, for my family was painful. I ended up making pies, with Paleo fillings and the standard crust my mom taught me so many years ago. We cut pieces of pie like always, only eating the insides and leaving the crust on the plate…it was not exactly the same, but gave us our “pie fix” I suppose.
Now…here we are, Thanksgiving 2015! I started experimenting a few weeks ago with pie crust and was anxious to see if using Otto’s Cassava Flour would be the game changer I was hoping for. I knew how much we LOVED the tortillas we made with them, so I was optimistic that I would have great results! I started by just trying my mom’s recipe and using the same 1:1 ratio of standard wheat flour to Otto’s flour, it did work better than I’d expected…but once cooked was just a bit tough so I knew that I’d have to tweak it a bit to get the texture and feel of what I was hoping for. I knew it was lacking some elasticity, so I began scouring the web to see what other’s had tried or not tried. Paleo baking is a lot like chemistry sometimes…gah!!
It has been a wonderful journey of exploration and education coming up with what I think is a winner recipe for pie crust. Nothing short of what I was expecting, our journey for nearly the last two years has been just that. A journey of healing, wellness and bonding for our family. I believe that my sweet angel momma was lingering around helping me figure this one out, she’s amazing like that…always was in life and continues to be present from her Heavenly home.
Otto’s cassava flour…just not sure where to start, it’s made ALL the difference this year for our Thanksgiving! Because as I mentioned above, Thanksgiving = Pie for our family. So this year, we’re having it, Paleo pie – filling and CRUST!!! It will be an emotional day on Thursday when we pose for pics of pie this year and all the happy faces.
Otto’s cassava flour is wonderful product and I’m anxious to try making many more things with it! My next exploration will probably be muffins with this amazing flour! Before we began our Paleo journey, I made muffins….lots and lots of them. Almost opened a bakery people loved them so much…so stay tuned for that. I’m thinking it’ll be just as amazing!
Please enjoy this recipe and if you feel like there’s a short little brunette momma angel hanging around while you’re rolling this crust out…it’s probably my momma! Enjoy that too…she’s a wonderful lady!
paleo pie crust
The perfect cassava flour paleo pie crust EVER!!
- 1 cup Otto’s Natural Cassava Flour
- 2 tbl arrowroot flour + additional for dusting
- ¼ tsp (opt) cinnamon
- ¼ tsp Redmond Real Salt
- ½ cup grass fed butter, let set at room temp for about 10 minutes, cut into about 1″ pieces. (can sub with quality fat of choice! Organic palm shortening works great, ghee or even coconut oil, would not suggest margerine)
- 1 lg egg, whisked
- ¼ cup room temp water (this will vary)
- 1 lg egg, whisked in separate bowl for egg wash
- 2 sheets of parchment paper
- For a cooked crust for a filled pie like lemon or fresh fruit, pre-heat oven to 400° and for filled crust, likely pre-heat oven to 350°
- Mix together, cassava flour, arrowroot, cinnamon (if using) & salt.
- Drop butter into bowl and using a pastry cutter, blend butter up into dry ingredients until all butter is incorporated, even and resembles coarse crumbs.
- Pour whisked egg into butter/flour mixture and work together with a wooden spoon until it again resembles a coarse kinda crumb mixture. Or if you need to, use your fingertips…sometimes this is just easier.
- Start by pouring in ¼ c of the water and work this into the crumb mixture, add more water a little at a time (up to a ½ c) until it’s the right consistency and isn’t too sticky…you should be able to touch it and not have dough stick to your fingers, so you can form it into a ball. I’ve used varying amounts, just can depend on the weather outside and the temp of your home. If you need to dust your fingers with some additional arrowroot to make it easier to work with, keep the bag handy.
- Lay down one sheet of parchment paper and dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then dust with more arrowroot or cassava flour. Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.
⇒ For Cooked Crust: Roll out thin, you’ll want a quick bake on it, so try to get it to around ¼” – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Using the tines of a fork, poke holes on the bottom and around the sides of the crust to allow for steam to release during baking. I like to sprinkle mine with a bit of cinnamon and coconut sugar, but this is optional. Place in oven and bake for 10 minutes, remove from oven and brush the egg wash around the edge of the crust. This will give it a nice brown finish, but is also optional. Bake for another 10-12 minutes or until brown.
⇒ For Filled Crust: Roll out to just over ¼” or so – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Fill with whatever yumminess you’re using and bake. Depending on filling, you could bake from 45-60 minutes. After about 45 minutes, you may need to cover the edge of the pie crust to keep it from browning too much.