We love pies in our home. And when I want to keep it quick and simple, I go for this gluten free whipped shortcrust pie!
It's ready for baking in a few minutes and what I love the most is that you can make the typical pie lattice without having to fuss around with dough strips!

This gluten free whipped shortcrust pie is egg free and dairy free too, it uses light oil in place of butter, for a fully vegan pie crust.
To make the pie lattice you will need a sac à poche/piping bag (a freezer bag will do too!), it can seem difficult to use, but trust me: I suck at it and I always manage to use it (for this pie, at least). So if I can do it, you can too!
The end result wil be a flaky, slightly soft pie, perfect for your breakfast
Ingredients
To make this quick gluten free vegan pie you will need:
- brown rice flour, almond flour and potato starch for the flour base
- baking powder to add a touch of softness to the pie crust
- white sugar or light cane sugar
- a pinch of salt, it helps contrast the sweetness of the pie
- grated zest of an organic lemon, this is optional, but I honestly love the citrus touch to the pie base
- plant-based gluten free milk, like rice, soy or almond milk
- a neutral light oil, like sunflower or coconut oil
- as for the filling, what you love, jams, spreads, fresh fruit. I picked a berry jam because I love the color contrast in a jam tart 🙂
Instructions
Here's how to make gluten free whipped shortcrust pie from scratch:
- In a bowl add flours, baking powder, sugar, salt, grated lemon zest and mix well
- Add milk and oil to the dry ingredients and mix well using a hand mixer until you obtain a smooth dense batter
- Lightly oil a 9 inch pie dish
- With a spatula pread ⅔ of the pie batter in the pie dish
- Cover the pie base with jam, leaving out half inch on the edges
- Prepare a piping bag inserting a medium round tip in the smaller end and placing the sac a poche inside a tall narrow glass, flipping the edge over the glass
- Fill the bag with the remaining batter, twist the wide end and while lighty squeezing the bag make stripes on the jam layer

- Pre-heat oven at 350 F / 175 C and let the pie rest in the fridge while the oven is heating up
- Bake for 25-30 minutes, or until the pie is golden brown
- Let cool down completely before slicing and serving.

This gluten free pie keeps soft and flaky for 2 to 3 days.
if you are using fresh fruit for the filling, like berries or sliced apples, make sure they are pretty dry so they pie base won't get soggy and will cook properly.
More gluten free tarts recipes
I really hope you enjoyed this recipe and if you are looking for more inspo, don't miss these blog posts:
- a collection of delicious pie recipes with vegan options too
- this delicious apple crumble tart that everyone will love
- vegan quiche for a savory tart idea
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!

If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe

Gluten free Whipped Shortcrust Pie (Vegan)
Equipment
- kitchen scale
- bowl
- Handmixer
- spatula
- Piping bag + medium round tip
- 9-inch pie dish or baking pan
Ingredients
- 150 grams brown rice flour, gluten free
- 100 grams almond flour or finely ground almonds
- 100 grams potato starch (or other gluten free starch)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 50 grams sugar (white or light brown)
- 1 tablespoon grated lemon zest
- 170 grams gluten free, plant-based milk
- 40 grams light oil (sunflower, coconut)
Instructions
- In a bowl add flours, baking powder, sugar, salt, grated lemon zest and mix well
- Add milk and oil to the dry ingredients and mix well using a hand mixer until you obtain a smooth dense batter
- Lightly oil a 9 inch pie dish
- With a spatula pread ⅔ of the pie batter in the pie dish
- Cover the pie base with jam, leaving out half inch on the edges
- Prepare a piping bag inserting a medium round tip in the smaller end and placing the sac a poche inside a tall narrow glass, flipping the edge over the glass
- Fill the bag with the remaining batter, twist the wide end and while lighty squeezing the bag make stripes on the jam layer
- Pre-heat oven at 350 F / 175 C and let the pie rest in the fridge while the oven is heating up
- Bake for 25-30 minutes, or until the pie is golden brown
- Let cool down completely before slicing and serving.
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