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Flaky Cassava Flour Pie Crust

Flaky Cassava Flour Pie Crust


Every pie starts with a perfectly-made pie crust. This easy-to-make gluten-free, grain-free, nut-free recipe will help you achieve the deliciously flaky crust your amazing pie deserves!


  • 1 cup Otto’s Naturals - Cassava Flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 ½ sticks cold unsalted butter, cut into ½ inch pieces
  • ¼ cup ice water
  • egg wash (optional - you can brush with plain water to keep egg-free, it just won't be shiny) 


  1. In a food processor, combine Otto’s Naturals - Cassava Flour, sugar, and salt by pulsing briefly.
  2. Add cold butter and process until butter is the size of peas, about 5 seconds.
  3. Add ice water, one tablespoon at a time, until just moistened and crumbly.
  4. Transfer dough to a lightly floured work surface and shape into a disk. Use a rolling pin to roll the dough into a circle big enough that it hangs over the sides of your pie pan.*
  5. Transfer pie crust to 9inch pie pan and use your fingers to fit against the sides. Refrigerate while you prepare desired filling.

NOTE: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling. 

*TIP: If the dough starts to crack while rolling, use ice water to patch it up.

Try out some of our favorite recipes using this Flaky Pie Crust:

Check out our Apple Galette recipe here:

Check out our Pecan Pie recipe here: