Gluten free Whipped Shortcrust Pie (Vegan)
Delicious vegan gluten free whipped shortcrust pie recipe perfect for any occasion. Light, flaky, easy to make, a dessert everyone will love!
Servings 8 slices
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.