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.
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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
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:
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Ciao!
Sonia
📖 Full Recipe
Gluten free Vegan Custard Pie
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
Sam says
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.
Sweet Sensitive Free says
Thank you for your comment, I'm so happy you enjoyed it