Perfect Pie Crust (AIP)



Yield 1 double crust



  1. Mix the cassava flour and salt in a mixing bowl. Add the lard, then use a whisk or two knives to cut the lard into the cassava flour until the mixture resembles dry oatmeal; the largest pieces of lard should be no bigger than peas. (You can also use a food processor to do this job quickly, pulsing until the mixture resembles rolled oats.)
  2. Add the apple cider vinegar and then the ice water 1 tablespoon at a time and work it into the dough. Stop as soon as the dough easily holds together. (In some climates, you may need an extra 1 to 2 tablespoons of water.)
  3. Roll out immediately or wrap in plastic wrap and store in the fridge until needed (will keep for at least a week).
  4. Use as you would for any recipe that calls for pie crust!

Recipe by The Paleo Mom at