Tigernut Flour Pie Crust

Why not a nice Tigernut Flour Pie Crust? My recipes are grain free, refined sugar free, and many are dairy free. A friend of mine asked if I could make a pie crust from something other than Cassava Flour, Almond Flour or Coconut Flour. Here is the recipe I came up with. Now you have a choice of which pie crust you would like to have. If you know me then you know the thing I love the most is choices. We might not make the same choices but we can each appreciate each other’s choices. I always look at life as a Smorgasbord make the choices that fit your life and family and leave the rest. Choices are not good or bad just different.

I hope that everyone is finding recipes for pies and desserts to make for Thanksgiving.

I don’t know about you but I am a list person. I make lists. I also make prep list of what to do ahead of time and when to do it. For example, I usually peel, cut and place my potatoes in a pot filled with water and salt as well as set the table the night before Thanksgiving. I try to be as organized as possible and not stress out. Last year I was so stressed as I had very few items that I could eat on the table as opposed to this year. I was not as comfortable writing grain free, refined sugar free recipes last year. What a difference in my perspective from this year to last year. I have learned a lot about refined sugar free sugars, grain free flours, and how to use them.

Thanks to my friend for making me stretch my horizons and learning curve and learning a bit more about Tigernut flour. I personally prefer the texture, flavor, and flexibility of Cassava flour verses Tigernut flour. But I will continue to push myself and see what recipes I can write for Tigernut Flour. I hope you enjoy this pie crust recipe.

Nutritional Facts are based on 8 slices of pie


1 cup tigernut flour

2 tablespoons powdered monk fruit

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cardamom

1/3 cup melted coconut oil

1 egg

1/4 cup water


Combine the tigernut flour, powdered monk fruit sweetener, cinnamon, ginger, nutmeg, and cardamom.  Melt coconut oil and allow to cool. Add egg and water together. Add to flour mixture. Next stir in cooled oil. If it is too crumbly add a tablespoon of water at a time until it is soft and pliable and not cracking.


Next, lay down two sheets of plastic wrap side by side and overlapping. Then lay down the pie crust dough on the two sheets of plastic. Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough. Using a rolling pin, roll out the dough to the correct shape and size. Carefully remove the top layer of plastic making sure it does not stick. Using the plastic wrap carefully lift up the crust. Lay the crust into the pan while carefully removing the bottom layer of plastic wrap. If pieces fall off gently press on to where they are needed.



Remove any excess with your fingers or a knife. Prick the bottom with a knife. You can either fill the pie with pie filling and bake. Or bake and fill with a filling inside. Go around the edge of your pie pan crimping the dough to make a decorative edge.

If you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 20-30 minutes.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 169
% Daily Value *
Total Fat 13 g 21 %
Saturated Fat 9 g 46 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 23 mg 8 %
Sodium 9 mg 0 %
Potassium 156 mg 4 %
Total Carbohydrate 12 g 4 %
Dietary Fiber 6 g 24 %
Sugars 3 g
Protein 2 g 4 %
Vitamin A 1 %
Vitamin C 2 %
Calcium 3 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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