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    Home » Tarts and Pies

    Modified: Jan 23, 2023 by Sweet Sensitive Free

    Gluten free Vegan Custard Pie

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    This gluten free vegan custard pie is inspired by the good old Grandma’s Pie, a traditional Italian recipe.
    The gluten free tart crust is nice and flaky and the vegan lemon custard is creamy and flavorful!
    Both very simple recipes, that you can actually make in advance too.

    gluten free pie filled with custard
    Jump to:
    • Ingredients
    • 📖 Full Recipe

    Traditional grandma's pie has a firm filling, but since for this recipe I am using an eggless pastry cream, it will result in a creamier filling.

    For the gluten free tart crust dough I use natural gluten free flours, no store-bought mixes, so it can be easily made by everyone, no specific flour brand required.

    Ingredients

    The ingredients for this gluten free vegan custard pie are few and simple to source.

    For the gluten free pie crust:

    • gluten free white rice flour and brown rice flour, they are my go-to neutral flavored flours
    • potato starch or other gluten free starch, it works as a binder and makes doughs softer
    • brown sugar, or white if you prefer
    • pinch of salt, it is always a must in tart and pie doughs, as it enhances the sweet part
    • grated zest of half a lemon
    • plant-based (best if soy), unflavoured yogurt, this works as an egg replacer in this case
    • vegan margarine/butter, for the flakiness
    • plant-based, gluten free milk
    • handful of pinenuts, these are optional or can be replaced with chopped almonds

    For the vegan pastry cream (link to the recipe up in the post)

    • vegan margarine/butter
    • gluten free potato starch (or other gluten free starch)
    • white or brown sugar
    • seeds of 1 vanilla pod (or vanilla extract)
    • 3-4 strips of lemon zest
    • gluten free, plant based milk
    • pinch of turmeric powder, just to add some color, but it's optional

    Check the card below for full recipe

    vegan custard pie on a plate with ingredients

    This is a delicious idea for a gluten free pie and if you are looking for more gluten free vegan dessert recipes don't miss these:

    • double chocolate rum pear tart
    • strawberry tarts
    • gingerbread orange jam tart

    If you make this recipe or have questions, leave me a comment down here!
    And don’t  forget to follow me on Facebook and tag me on Instagram 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

    sliced pie custard

    📖 Full Recipe

    gluten free vegan pie with pastry cream filling
    Print Recipe
    5 from 1 vote

    Gluten free Vegan Custard Pie

    This delicious gluten free pastry cream pie without eggs and dairy is inspired by the good old grandma’s pie, a traditional Italian recipe.
    Prep Time15 mins
    Cook Time30 mins
    Resting time (for the crust)1 hr
    Total Time1 hr 45 mins
    Course: Dessert
    Cuisine: Italian
    Keyword: crust, gluten free, pastry cream, pie, tart, vegan
    Servings: 8

    Ingredients

    For the gluten free pie crust

    • 120 gr gluten free white rice flour
    • 50 gr gluten free brown rice flour
    • 150 gr potato starch or other gluten free starch
    • 60 gr brown sugar
    • pinch of salt
    • grated zest of half a lemon
    • 60 gr plant-based (best if soy), unflavoured yogurt
    • 100 gr vegan margarine / butter
    • 50 gr plant-based, gluten free milk
    • handful of pinenuts

    For the vegan pastry cream (link to the recipe up in the post)

    • 50 gr vegan margarine/butter
    • 50 gr gluten free potato starch (or other gluten free starch)
    • 2-3 tablespoon brown sugar
    • seeds of 1 vanilla pod (or 2 teaspoon of vanilla extract)
    • 3-4 strips of lemon zest
    • 500 gr gluten free, plant based milk
    • pinch of turmeric powder (optional)

    Instructions

    • In a bowl add white rice flour, brown rice flour, starch, sugar and mix well
    • add the vegan yogurt and butter and incorporate all the ingredients by mixing and squeezing them with your hands
    • add the plant based milk and keep working the crust with your hands until you have a nice, compact and uniform dough ball
    • place it in the bowl and cover it with cling film
    • refrigerate for at least an hour
    • in the meantime, prepare the vegan pastry cream (find the link at the top of the blog post)
    • pre-heat your oven at 170° C / 340° F
    • in a round non sticking baking pan (best if a spring form 8.6 inch pan) place a little more of half the pie dough and spread it on by pushing it with your hands.It has to be half centimeter (¼ inch) thick and a couple centimeters (1 inch ca.) tall along the border
    • you can even out the base using the fat bottom of a glass/cup
    • fill the pie base with the vegan pastry cream
    • place the remaining pie dough between two sheets of parchment paper and roll it out in a half centimeter (¼ inch) disc
    • remove the upper parchment paper sheet and flip the pie dough disc onto the pie base
    • push the dough along the border together
    • sprinkle the pine nuts on top
    • bake for 30 minutes or until the surface is nice and golden (make sure the sides don’t over-bake and burn)
    • once out of the oven, let it cool down completely and dust it with powdered sugar

    Related

    « Gluten free Vegan Pastry Cream
    Savory Herb Fritters | Gluten free * Vegan »
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      Recipe Rating




    1. Sam says

      January 29, 2023 at 6:19 pm

      5 stars
      The filling may not be as thick as traditional grandma's pie, but we have loved it nontheless. We really liked the creaminess of the pastry cream and the crust was easy to make.

      Reply

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    Hi! So grateful you're here! I'm Sonia, welcome to my little Italian corner of the world where I share comforting recipes without gluten and mostly vegan, to help you enjoy a much easier and definitely tastier allergen-free life!

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