A Gluten-Free Triumph: Savory Sausage Cheese Pie in a Cassava Flour Crust

Directions

Directions

1. In a large bowl, whisk together cassava flour and salt. Using a pastry cutter or your fingers, work in the cubed butter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened about 5 minutes. Stir in garlic and cook for another minute until fragrant.
3. Add diced sausage. Season with thyme, oregano, salt, and pepper.
4. Preheat your oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, gently pressing into the bottom and sides.
5. Spread the cooked sausage mixture over the bottom of the crust. Sprinkle with cheddar cheese and mozzarella cheese.
6. Fold the edge of the dough over the filling and crimp the edges with your fingers or a fork. Brush the crust with olive oil for a beautiful golden shine.
7. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before slicing and serving.
8. Garnish with chopped fresh parsley for an extra pop of color and freshness.

Tips

1. For an extra-flaky crust, use a food processor to pulse the butter into the flour until it resembles coarse crumbs.

2. If your dough feels too dry, add a few more drops of ice water, 1 at a time.
3. Feel free to adjust the type of sausage you use, or add other vegetables like bell peppers or mushrooms to the filling.
4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.