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gluten free vegan pie with pastry cream filling
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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.
Course Dessert
Cuisine Italian
Keyword crust, gluten free, pastry cream, pie, tart, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Resting time (for the crust) 1 hour
Total Time 1 hour 45 minutes
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