Ingredients

• 1 3/4 cups Cassava Flour
• 1/2 cup Tapioca Flour
• 1 1/2 tsp Xanthan Gum optional but recommended
• 1 1/2 tsp Salt
• 1 1/2 tsp Sugar
• 3/4 cup Coconut Oil, chilled or vegetable shortening or butter
• 2 Eggs

• 1 Egg
• 1 Tbsp Water
• 1/4 cup Sparkling Sugar turbinado or regular cane sugar would work as well

Instructions

1. Combine all your dry ingredients in a food processor (be careful when dumping the cassava flour into the mixer, it billows quite easily). Give the dry ingredients a couple of pulses to ensure they're well mixed prior to adding the coconut oil. Once you’ve pulsed the dry ingredients, wait about a minute for the flour to settle in the food processor.
2. Add your coconut oil or fat of choice and pulse the mixture a few times, until the dough begins to form small beads throughout the flour. Lastly, add your two eggs and pulse until the eggs are absorbed and a rough ball of dough has begun to form.
3. Pour the contents of the food processor into a bowl and knead the dough together, adding cold water in 1 tablespoon increments. We are looking for a playdough consistency. When you think you’re close, perform the squish test: roll a small amount of the dough into a ball and squish the ball between your forefinger and thumb. If the dough is ready, it will flatten, not crack or fall apart.
4. Once you've reached the consistency we’re looking for, form the dough into a ball or disk and wrap tightly with plastic wrap. Refrigerate for an hour to allow the oils to harden and flour to hydrate.
5. Preheat oven to 400°F.
6. Unwrap your dough and cut into half, reserving one half of the dough in the fridge.
7. Roll your dough out between two pieces of parchment paper very lightly dusted with extra cassava flour. This dough is incredibly delicate (no grains!) so try not to roll the dough out any thinner than it needs to be--12 inches for a 9-inch pie plate. There's a high probability your pie crust will crack or break in places when you transfer the dough, but no worries! Just press the dough back together and in place. Once you have pressed your dough into the pie plate, return the pie to the fridge for 20 minutes before baking.
8. At this point, decide if you will be blind baking or filling and baking your pie. (See Notes for more info.)
9. Once you’ve either blind baked or taken your rolled out dough from the fridge, you can add in your choice of filling. Top the pie with the remainder of the pie dough. Pinch the edges together and cut a few steam vents in the top. Finish the pie by brushing the top with the optional egg wash and sprinkle with sparkling sugar. I highly encourage the egg wash due to the fact that the cassava does not brown very nicely on its own in the oven.
10. Place your pie on a parchment-lined sheet tray (in case any juices bubble over) and bake at 400°F for 15 minutes. Lower your oven heat to 375°F and bake for an additional 40 minutes. You may need to cover the edges with foil at a certain point to prevent overbrowning, so I recommend checking the pie at 30 minutes of total cooking. If the top hasn’t browned to your liking, you can broil the top for 1-2 minutes, but make sure you don’t walk away, broiling the top of a pie is a gamble!
11. Wait 1-2 hours to cut into the pie. Enjoy!