Gluten Free Vegetable Pie
Savor the comforting flavors of this Gluten-Free Vegetable Pie, a hearty and wholesome dish bursting with vibrant veggies and a flaky, buttery crust that’s 100% gluten-free. Featuring a medley of carrots, zucchini, bell peppers, spinach, and peas, this pie is elevated with the aromatic blend of thyme, oregano, and garlic. Crafted with a tender gluten-free pastry made from a blend of flour, xanthan gum, and cold butter, this recipe ensures a perfectly crisp crust without compromising on texture. Ideal for family dinners or special occasions, this pie is packed with nutrient-rich ingredients and can be customized for vegetarians or made dairy-free by swapping the butter. Whether served as a standalone meal or paired with a fresh green salad, this is a crowd-pleasing, allergy-friendly dish that delivers both flavor and comfort.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free flour mix
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 cup Cold unsalted butter (cubed)
- 6 tablespoons Ice water
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 medium Carrots (diced)
- 1 medium Zucchini (diced)
- 1 medium Red bell pepper (diced)
- 2 cups Spinach (chopped)
- 1 cup Frozen peas
- 1 cup Vegetable stock
- 1 tablespoon Cornstarch
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground black pepper
- 1 Egg (for egg wash, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the gluten-free flour mix, xanthan gum, and salt.
Add the cubed, cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it forms pea-sized crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Do not overwork.
Divide the dough into two equal portions, shape into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes.
Add the carrots, zucchini, and red bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.
Stir in the spinach and frozen peas. Cook until the spinach is wilted.
In a small bowl, whisk the vegetable stock and cornstarch together, then pour the mixture into the skillet with the vegetables.
Season with thyme, oregano, salt, and black pepper. Stir well and cook until the mixture thickens slightly. Remove from heat and let it cool.
On a lightly floured surface, roll out one portion of the chilled dough to fit a 9-inch pie dish. Gently transfer the dough to the pie dish, pressing it into the bottom and sides.
Fill the crust with the prepared vegetable mixture.
Roll out the second portion of dough and place it over the filling. Trim and crimp the edges to seal.
Cut a few small slits in the top crust to allow steam to escape. Optional: Brush the top with a beaten egg for a golden finish.
Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown.
Let the pie cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 6.0 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
