Pie crust perfection, thanks to tiger nut flour! This one-bowl, mix-press-bake crust is naturally sweet, crisp, tender and all around amazing. It also happens to be grain-free, gluten-free, vegan & paleo.
Happy Friday, everyone!
As promised in yesterday’s post, I have another super-simple, grain-free crust recipe for you, just in time for the holidays.
You will not like it. You will LOVE it!
It’s my Tiger Nut Flour Pie Crust.
This is only my second posted recipe using tiger nut flour (the first being these decadent brownies). I was convinced of its goodness with the brownies, but this pie crust has me committed.
Before I launch in to the recipe, a quick recap about tigernut flour. Tigernuts are tubers, not nuts, which can be savored as a snack or milled into a fine-textured, lightly sweet flour. The flour is proving to be remarkably versatile. In addition to being grain-free, nut-free, and gluten-free, tiger nut flour is also high in fiber, rich in potassium, and loaded with a multitude of vitamins and minerals.
Best of all, tiger nut flour is delicious. That’s right. The flour, uncooked, plain, is delicious, like a marriage between a cashew and a sweet potato. (Am I revealing too much about myself that I am admitting to eating raw flour? It’s not a regular occurrence, I promise). I am looking forward to using it in some no-bake energy bars in the weeks ahead.
But I digress, back to this crust. It is as easy as can be: simply mix in one bowl, press in your chosen pie crust or tart pan, and bake.
You can use the unbaked, unfilled crust for all of your favorite recipes calling for an unbaked pie or pastry crust, or par-bake it for 12 minutes for recipes calling for a partially baked crust.
Fully baked, it is perfect for no-bake pie fillings.
The crust itself is a dream:
*light, tender, and subtly crisp
*grain-free & gluten-free
*EASY: no mixer, no rolling, no chilling, no fuss at all
I love that this crust showcases the natural flavor of the tiger nuts, which is unique and delectable in its own right.
Give it a go, and let me know what you think!
- 1 cup PLUS 3 tablespoons tiger nut flour
- ⅓ cup arrowroot
- ¼ teaspoon fine sea salt
- 5 tablespoons virgin coconut oil, melted and cooled slightly
- 1-1/2 tablespoons water
- Preheat oven to 350F.
- In a medium bowl, whisk together tiger nut flour, arrowroot and salt, breaking up any lumps.
- Add the oil bowl, stirring or using fingers to completely combine (it will have a moist, crumbly texture). Add the water, stirring until combined.
- Press dough evenly in bottom and sides of an 8-inch or 9-inch pie pan or tart tin.
- Unbaked Crust: the crust is ready for use in recipes calling for an unbaked crust. It can also be loosely covered with plastic wrap and refrigerated until ready to fill and bake.
- Par-baked Crust: Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 12 minutes. Cool on a wire rack and use in recipes calling for par-baked crust.
- Fully-baked Crust: Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 25 to 30 minutes until light golden brown. Cool on a wire rack and use in recipes calling for fully-baked crust.
Arrowroot Substitute: An equal amount of tapioca flour/starch can be used in place of the arrowroot starch.