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a pie crust in a pie tin with a table cloth and a rolling pin, a table cloth and a cup full of flour on the side
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5 from 32 votes

AIP Pie Crust

This AIP pie crust recipe is easy to make. Made with tigernut flour, it will be perfect for all your sweet pies (apple pie, pumpkin pie...)
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: French
Suitable for Diet: Gluten Free, Low lactose diet, Vegan
Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan
Servings: 6 servings
Calories: 346kcal
Author: Bea C.

Ingredients

Instructions

  • In a large bowl mix together the tigernut flour, arrowroot, cinnamon and salt.
  • Add the olive oil, water and maple syrup.
  • Mix with a spoon until you get a ball of dough.
  • Transfer the dough to a work surface covered with parchment paper. Press the dough ball with the palm of your hand.
  • Cover the dough with a second parchment paper.
  • Using a rolling pin, roll out the dough between the 2 parchment papers and shape into a disk.
  • Roll the dough into a circle big enough that it covers a 27 cm (10.6 inch) pie pan. Remove the top parchment paper.
  • Transfer the dough to your pie pan on the other parchment paper.
  • Cut excess parchment paper.
  • Use your fingers to fit the dough against the sides of the pie pan. And voilà!
  • The total cooking time of this pie crust will differ according to what you will put on it. But I do recommend to blind bake it for about 10 to 15 minutes at 360° F (180° C) whatever you fill it with.

Notes

If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. 
The dough is supposed to be slightly moist. If, you find it to be too moist, do not hesitate to add a little bit more arrowroot. On the other hand, if it's too dry, add a little bit of water, one teaspoon at a time.
I recommend using a metal pan to cook this AIP pie crust as it conducts heat better.
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 346kcal | Carbohydrates: 29g | Protein: 6g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 2mg | Potassium: 12mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 80mg | Iron: 1mg