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.
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.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.