Gluten Free Macadamia Pie Pastry

    10 minutes

    Tastes just like a traditional pie shell without the gluten. Celiac friendly! Use in pie recipes that call for a biscuit or shortbread base. Perfect for any tropical fruit pies.

    12 people made this

    Serves: 8 

    • 170g macadamia nuts
    • 2 eggs
    • 1 1/2 cups (190g) soy flour

    Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Preheat the oven to 180 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 greaseproof paper and roll out into about a 30cm circle. Remove the top piece of greaseproof paper and invert the dough into a 23cm pie dish. 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 requiring a prebaked pie shell.

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    Reviews and Ratings
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    Reviews in English (11)


    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  -  25 Nov 2004  (Review from Allrecipes USA and Canada)


    Soy flour gives this recipe a horrible aftertaste. The texture was great, but it tasted very strongly of soy.  -  29 Jul 2006  (Review from Allrecipes USA and Canada)


    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!  -  10 Oct 2005  (Review from Allrecipes USA and Canada)