Gluten Free Macadamia Pie Crust

10
XCVIII 0

"Tastes just like a traditional pie crust without the gluten. Celiac friendly! Use in recipes that call for a graham cracker crust or shortbread crust. Perfect for any tropical pies."

Ingredients 10 m {{adjustedServings}} servings 230 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the macadamia nuts into the container of a food processor, and blend until they reach a peanut butter like consistency. Scrape out into a bowl, and stir in the eggs and soy flour until well blended.
  3. Place the dough between two pieces of waxed paper, and roll out into about a 12 inch circle. Remove the top piece of waxed paper, and invert the dough into a 9 inch pie plate. Press into the bottom and up the sides. Remove any overhanging dough.
  4. Bake for 5 minutes in the preheated oven, or until light golden brown. Use in any recipe calling for a prebaked pie crust.
Tips & Tricks
Pie Pro

These tips and tricks will make you a pie pro, the envy of family and friends!

Butter Flaky Pie Crust

This buttery crust is ideal for any kind of pie.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 10

  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
KRISSYKOS
11/25/2004

Thank you Crystal!! This recipe is amazing! It's easy and quick to prepare and it tastes great. On top of that, the texture is light and the pie crust holds it's form beautifully - so no crumbling and falling apart. I used it for a pumpkin pie I made last night and fed to my friends for a thanksgiving feast and they LOVED it! (None of them are gluten intolerant or coeliac, by the way). Thanks Again :)

LauraH
7/29/2006

Soy flour gives this recipe a horrible aftertaste. The texture was great, but it tasted very strongly of soy.

LUCIAP
10/10/2005

Thank you Crystal for this wonderful gluten free pie crust. I made a pumpkin pie with this recipe for Thanksgiving and my boyfriend who is gluten intolerant was very impressed... he doesn't get to eat pie very often. Even those that aren't gluten intolerant enjoyed this nutty pie crust and it was so easy to make!