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."
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Ingredients

10 m servings 230 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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 cr...

Most helpful critical review

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

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 cr...

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

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 ...

This recipe was awesome. I made it with a ricotta cheese pie recipe and it was phenomenal!!!!!!!!! I LOVE the flavor of pie crust and this didn't let me down!! One note...I used rice flour inste...

I tried this for a banana cream pie for my gluten-free husband. I used Bob's Redmill general pupose baking flour instead of soy flour. I don't think that was a problem. There was no conceivab...

I cannot believe other people gave this so many stars. I tried it with a variety of toppings, it was not good with any of them. My family agreed. Sorry, not worth the effort on this one!

I was happy to find this recipe when I was looking for a pie crust to put with some apple pie for my gluten intolerant mother-in-law. I think I may have messed up and left out about 1/2 of the n...

Great! It was a hit with everyone that tried it! The pie I made (peanut butter) and the macadamia nuts were a great combo! I will definitely make this again!

I used it as a dessert pie crust. Never again. My husband and I will eat anything, but we couldn't eat the pie because the crust tasted so bad. Maybe it would be better used in a pot pie or q...