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My review
Gluten Free Macadamia Pie Crust
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."
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Ingredients
10 m servings 230 calsOriginal recipe yields 8 servings (1 - 9 inch pie crust)
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake for 5 minutes in the preheated oven, or until light golden brown. Use in any recipe calling for a prebaked pie crust.
Nutrition Facts
Per Serving: 230 calories; 18.3 g fat; 9.3 g carbohydrates; 10.9 g protein; 46 mg cholesterol; 22 mg sodium. Full nutrition
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Reviews
Read all reviews 1112 Ratings
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Most helpful positive review
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 cr...
Most helpful critical review
7/29/2006
Soy flour gives this recipe a horrible aftertaste. The texture was great, but it tasted very strongly of soy.
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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 cr...
7/29/2006
Soy flour gives this recipe a horrible aftertaste. The texture was great, but it tasted very strongly of soy.
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 ...
5/29/2009
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...
9/13/2006
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...
10/20/2008
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!
11/22/2007
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...
8/20/2007
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!
12/2/2010
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...