Pie Crust, gluten free and vegan

Pie Crust, gluten free and vegan

Gluten free and vegan, cassava flour pie crust; filled with gooey, caramely, homemade apple filling. Pie Is my all time favorite dessert and one of the healthier options for dessert, I think. I love pumpkin, peach, blueberry, raspberry, cherry.....pie. All pie is the best!

There is nothing like a flaky, buttery crust filled with gooey, homemade filling with lots of cinnamon. But....unfortunately all pie uses gluten, eggs and dairy. 

This pie crust uses only 1 flour instead of using a mix of 4 or 5 different flours (rice, sorghum, potato starch etc..). 

• Cassava flour is considered "lower carb" and is derived from a root vegetable, like a yucca or a turnip.  

• Organic palm shortening is a good vegan alternative to use in baking pies, cookies etc. 

• Salt because every recipe needs salt. Not table salt tho! Himalayan pink sea salt is full of minerals that are so, so good for your body. Also, Celtic sea salt.

• Water + Xanthan gum because you need liquid and holding agent and were not using eggs! The xanthan gum will keep this dough together instead of crumbling apart.

The filling is of choice. Apple pie is my ultimate favorite. But you can fill this just like a normal pie. Pumpkin is coming up next I think :)

Cassava Pie Crust Recipe:

1 1/4 cup cassava flour (I use otto's cassava flour)

1/2 tsp. xanthan gum

1 tsp. salt

1/2 cup organic palm shortening

1/2-3/4 cup water

filling of choice

In a medium mixing bowl, combine cassava flour, xanthan gum and salt. Stir well, than cut in the palm shortening. Slowly add water until you get a smooth dough. Don't add too much to where it is too sticky to work with! Roll dough out in between silicone mats or in between wax paper (using extra flour for rolling if necessary). This will make 2 blind baked pie crusts, you would use for 2 pumpkin or lemon meringue pies, or 1 full pie like apple or cherry (1 top, 1 bottom.) You can make pies or turnovers, or even pop tarts! If your making pumpkin pie, follow the directions same as a normal pumpkin pie. If your making one with a top, crimp edges, slice center and using a baking paint brush, brush with water and sprinkle with sugar. Bake on 450 for 15 minutes, than reduce heat to 375 for 30-45 minutes. If your making turnovers or pop tarts, bake on 450 for 15 minutes. 

Enjoy!