gluten-free-macadamia-pie-crust

Gluten Free Macadamia Pie Crust

10 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
XCVIII
Recipe by  XCVIII

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie crust

Directions

  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.

Share It

Reviews (10)

Rate This Recipe
KRISSYKOS
35

KRISSYKOS

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
27

LauraH

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

LUCIAP
24

LUCIAP

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!

More Reviews

Similar Recipes

Mom's Pie Crust
(181)

Mom's Pie Crust

Oil Pie Crust
(181)

Oil Pie Crust

Miracle Baking Powder Pie Crust
(132)

Miracle Baking Powder Pie Crust

Perfect Pie Crust I
(63)

Perfect Pie Crust I

Harden Your Arteries Pie Crust
(16)

Harden Your Arteries Pie Crust

Boiling Water Pie Crust
(17)

Boiling Water Pie Crust

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mom's Pie Crust

>

next recipe:

Gluten Free Pie Crust