Tiger Nut Flour Pie Crust (Grain-Free, V)
Pie crust perfection, thanks to tiger nut flour! This one-bowl, mix-press-bake tiger nut flour pie crust is naturally sweet, crisp, tender and all around amazing. It also happens to be grain-free, gluten-free, vegan & paleo.
Servings: 1 pie crust (8 servings)
Ingredients
- 1 cup +3 tablespoons tiger nut flour
- 1/3 cup arrowroot powder
- 1/4 teaspoon fine sea salt
- 5 tablespoons coconut oil melted and cooled slightly
- 1 1/2 tablespoons water
Instructions
- Preheat oven to 350F (180C).
- 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 (20 cm) or 9-inch (22.5 cm) pie pan or tart tin.
- Unbaked Crust: the crust is ready for use in recipes calling for an unbaked crust (i.e., add filling and then bake). 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.
Notes
Coconut Oil Substitute: If you eat dairy, feel free to use an equal amount of unsalted butter or ghee in place of the coconut oil.
Arrowroot Substitute: An equal amount of tapioca flour/starch can be used in place of the arrowroot starch.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Sodium: 122mg | Fiber: 2g | Sugar: 1g