Pastry for dessert pies without the gluten! Use buckwheat or other gluten free flour instead of soy flour, if you prefer.
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 US | 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 US | 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 US | Canada)