Recipe Courtesy of Dr. Axe
"“This pie crust recipe doesn’t require chilling any butter or messing with gluten-filled wheat flour. I’ve upgraded the ingredients to include the incredibly versatile cassava flour (one of the best gluten-free flours), grass-fed butter, date sugar (one of my preferred natural sweeteners) and a pastured egg. My pie crust with cassava flour is a great replacement for a wheat or white flour crust, and you only need a hand mixer or a fork with a strong arms to get this whipped up!”
Preheat oven to 350 F.
In a large mixing bowl, add in butter and date sugar. Using a hand mixer, beat butter and sugar until creamy.
Add in the egg and continue mixing. Slowly add in cassava flour a little bit at a time, until it is well combined.
Pour crust mixture into pie pan or 9x13 baking dish, and par-bake crust for 15 minutes.
Remove from oven and fill with desired pie or bar filling.