Gluten-Free Tigernut Pie Crust is so flaky and tasty. The perfect alternative for those who are gluten-free and grain-free but don’t like Cassava flour. Incidentally, this crust is exceptionally delicious with pumpkin, apple or peach fillings. Needless to say, this crust is a little darker than cassava flour with a grain-like flavor. Believe it or not, Tigernut is not a nut at all but is made from the starch of a root vegetable.
Why Gluten-Free Tigernut Flour Pie Crust? Honestly, 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. Not to mention, you now have a choice of which gluten-free pie crust you would like to have. By the way, this crust is perfect for so many yummy fillings.
In fact, if you know me then you know the thing I love the most is choices. Needless to say, 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.
Gluten-Free Tigernut Pie Crust
At any rate, thanks to my friend for making me stretch my horizons and learning curve and learning a bit more about Tigernut flour. However, I personally prefer the texture, flavor, and flexibility of Cassava flour verses Tigernut flour. In conclusion, I will continue to push myself and see what recipes I can write for Tigernut Flour. Needless to say, I hope you enjoy this pie crust recipe.
Nonetheless, Tigernut Flour has a dark color to it. However, unlike the name suggests it has nothing to do with nuts. In fact, Tigernut Flour is made from a small root vegetable from parts of Africa and the Mediterranean. Indeed it is paleo, GAPS, gluten-free as well as nut-free thereby making it the perfect alternative. Above all those with Celiac can also use this flour.
Tigernut flour (a gluten-free alternative flour), and Monk Fruit Sweetener can be found at Amazon. All in all, follow my recipe to make Powdered Monk Fruit Sweetener. Nevertheless, read my blog post on Monk Fruit Sweetener Information to learn more about it.
Nutritional Facts are based on 8 slices of pie
Gluten-Free Tigernut Pie Crust
Ingredients:
- 1 cup Tigernut flour
- 2 tablespoons powdered monk fruit sweetener
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/3 cup melted coconut oil
- 1 egg
- 1/4 cup water
Directions:
First, Combine the Tigernut flour, powdered monk fruit sweetener, cinnamon, ginger, nutmeg, and cardamom. Second, melt coconut oil and allow it 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. Roll into a ball.
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. Gently roll the crust into the pie pan. 
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 fork. 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 to add pie weights and bake at 350 for approximately 20-30 minutes.
Gluten-Free Tigernut Pie Crust
Ingredients
- 1 cup Tigernut Flour
- 2 tbsp powdered monk fruit sweetener see recipe on my blog
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/3 cup melted coconut oil
- 1 whole egg
- 1/4 cup ice-cold water
Instructions
- First, combine the tigernut flour, powdered monk fruit sweetener, cinnamon, ginger, and nutmeg.
- Second, 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 fork.
- 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.
- f you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 20-30 minutes.
Notes
| 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 10 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. | |
Nutrition
