This gluten free pastry cream pie without eggs and dairy is inspired by the good old grandma’s pie, a traditional Italian recipe.
I made it using a gluten free vegan tart crust and my vegan pastry cream.
Both very simple recipes, that you can actually make ahead of time too.
For the gluten free tart crust dough I use naturally gluten free flours, no store-bought mixes, so it can be easily made by everyone, no specific flour brand required.
And in my previous post about the vegan pastry cream here, you will find all the directions and tips to make a smooth and creamy creme patissiere 😉
This gluten free vegan pastry cream pie can be a scrumptious dessert after a nice family lunch and the perfect pie for your afternoon tea!
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to 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
Pastry Cream Pie | Gluten free * Vegan
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 tbsp brown sugar
- seeds of 1 vanilla pod (or 2 tsp 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 (link to the recipe is up here in the 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
- 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 get burned)
- once out of the oven, let it cool down completely and dust it with powdered sugar
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