An easy tutorial on how to make your own Cassava Flour Pie Crust. This crust is made with 4 ingredients and in just a few simple steps. Yes, making homemade pie crust can seem intimidating. But I walk you through each step and you will see that it's pretty easy.
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This pie crust recipe is perfect for all your savory tarts, quiches and pies. But if you're looking for a pie crust for sweet pies and tarts, I recommend using my AIP Pie Crust recipe which uses tigernut flour.
If you like savory baking you will love my Chicken Muffins and my Savoury Zucchini Muffins with Pesto.
⭐ Why you'll love this recipe
- Only 4 ingredients.
- This cassava flour pie crust is perfect for quiches or savory pies and tarts.
- This recipe is gluten free, grain free, vegan, paleo and AIP compliant.
📖 Ingredient notes
- Cassava flour. Also called yuca flour or manioc flour. It is a gluten free, grain free, nut free flour. Cassava flour is also paleo and AIP compliant.
- Extra virgin olive oil. You can also use avocado oil.
For the quantities and complete list of ingredients for this cassava flour pie crust, please see the recipe card below.
💭 Substitutions
This pie crust recipe has been specifically created to be made with cassava flour. For this reason, there's no substitution.
🥣Step by step instructions
- In a large bowl mix together the cassava flour, salt, extra virgin olive oil and water.
- Mix until you get a ball of dough.
- Transfer the dough to a work surface covered with parchment paper. Press the dough ball with the palm of your hand.
- Cover the dough with a second parchment paper.
- Using a rolling pin, roll out the dough between the 2 parchment papers and shape into a disk.
- Roll the dough into a circle big enough that it covers a 22 cm / 9 inch pie pan. Remove the top parchment paper.
- Transfer the dough to your pie pan on the other parchment paper. Cut excess parchment paper.
- Use your fingers to fit the dough against the sides of the pie pan. Prick the pie with a fork to prevent it from inflating.
👩🏻🍳Top tips
- If the dough starts to crack while rolling, wet your fingers in a bowl of water and patch the dough up with the tip of your fingers.
- I recommend using a metal pan to cook this cassava flour pie crust as it conducts heat better.
- This pie crust is best for savory pies, tarts and quiches.
💬 Recipe FAQs
Yes. The dough can be made up to 2 days in advance. Allow it to sit at room temperature for about 15 minutes before rolling.
Store it in an airtight container in the fridge for up to 2 days.
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📋 Recipe / Recette
Cassava Flour Pie Crust
Ingredients
- 125 grams (1 cup) cassava flour
- 4 Tablespoons extra virgin olive oil
- 4 Tablespoons + 2 teaspoons water
- 1 pinch of salt
Instructions
- In a large bowl mix together the cassava flour, salt, extra virgin olive oil and water.
- Mix until you get a ball of dough.
- Transfer the dough to a work surface covered with parchment paper. Press the dough ball with the palm of your hand.
- Cover the dough with a second parchment paper.
- Using a rolling pin, roll out the dough between the 2 parchment papers and shape into a disk.
- Roll the dough into a circle big enough that it covers a 22 cm (9 inch) metal pie pan. Remove the top parchment paper.
- Transfer the dough to your pie pan on the other parchment paper. Cut excess parchment paper.
- Use your fingers to fit the dough against the sides of the pie pan. Prick the pie with a fork to prevent it from inflating.
- The total cooking time of this pie crust will differ according to what you will put on it. But I do recommend to blind bake it for about 10 to 15 minutes at 360° F (180° C) whatever you fill it with.
Grace
It’s really good but way too sweet
Janice Watts
Do I blind bake this crust before adding pecan pie fillings?
Bea C.
Yes I recommend that you blind bake this crust. Though, I wouldn't use this pie crust for a pecan pie. In my opinion, this crust is better used for savory pies. I recommend using my tigernut flour pie crust for a sweet pie.
Jean Finch
Can I use this to make a pasty?
Ann
Can I top a chicken pot pie with this?
Sherice
How long to pre-bake the crust?
Tammy
when do I add in the pumpkin pie or sweet potato filling? before the crust is baked or after the crust is baked? i cant wait to try! thank you
Bea C.
I recommend pre-baking this pie crust before adding the filling.
Donna
I found that the dough was very crumbly and would not form into a ball. I measured the Otto’s Cassava flour by weight. Would you suggest adding more oil or water or both?
Bea C.
Bonjour Donna. Sorry to hear that your dough was crumbly. Cassava flour is usually anything but crumbly as it has a very gummy texture. You need to mix your dough very well. At first it seems that there isn't enough liquid but if you keep mixing you see that a ball starts to form. If after that, it still doesn't result in a ball of dough you can add a little bit of water. Though I recommend adding 1/2 teaspoon to begin with, then add more if needed. Sometimes it seems like we need to add a lot more water but in the end, it just needed a tiny bit more.
Elizabeth
Do you leave the parchment paper in the pan when you cook it? Does it also work if you peel the paper off first?
Bea C.
Bonjour Elizabeth. Yes I leave the parchment paper in the pan when I cook it. This way, my pie crust won't stick to the pan. In other words you are lining your pie pan while doing that. As we often say in recipes "line or lightly oil a pan". So, in this case, if you prefer to peel the paper off first, make sure to oil your pan. Leaving the parchment paper allows you to skip oiling the pan and makes the transfer into the pan more easy.
Kelly
I followed instructions but it came out very cookie-like, like a solid graham cracker? The flavor is nice and I'm pretty sure my problem was it baked too long. I like it, I will try again!