Meringue Gluten Free Pie Crust is the best gluten free pie crust recipe that is crispy, chewy and perfectly brown without being dry or crumbly at all!
Meringue pie crust is an easy dairy free, gluten free recipe that’s made from scratch with only two ingredients and without almond flour, rice flour, coconut flour, xantham gum or other special ingredients!
Best gluten free pie crust
The best gluten free pie crust recipe that you can make completely from scratch with only two ingredients! This Meringue Gluten Free Pie Crust is light and crispy and tastes like a big crispy macaron cookie!
And you can get just as creative with filling the meringue shell just like you can with macarons or pavlovas.
It’s a simple method that makes the most delicious light, crispy airy crust. It’s the best method to make your own naturally gluten free baked meringue pie shell.
Ingredients
Gluten free pie crust ingredients are often special and expensive like Bob’s Red Mill or King Arthur gluten free flour. But this gluten free pie shell is made without almond flour, rice flour, coconut flour or xantham gum.
- Egg whites
- Granulated sugar
- Cream of tartar
- Vanilla extract
- Butter – to grease the pie pan. Substitute vegan butter, coconut oil or shortening to make this a dairy free, gluten free pie shell.
Step by step instructions
There’s not really a ton of effort involved or fancy ingredients, but there is a lot of non-active cooking time required to get the meringue crust to the perfect dry and crispy with a chewy bite.
- Heat oven to 275° Fahrenheit.
- Prepare pie dish by greasing and dusting well with cornstarch, using a pastry brush to distribute evenly.
- Combine sugar and 1 tablespoon cornstarch in bowl.
- Using a handheld or stand mixer fitted with whisk attachment beat egg whites and cream of tartar on low speed until foamy, about 1 minute.
- Increase speed to medium high and whip to soft, billowy mounds, about 1 to 3 minutes.
- While beating constantly, gradually add sugar mixture.
- Whip until egg whites are glossy and stand in stiff peaks that stand straight up and do not curl at the top when you hold the whisk upright, 3 to 5 minutes.
- Add vanilla and whip until incorporated.
- Spread meringue into prepared pie plate, following all the contours of the pie plate and over the edges building up edge to form a rim. You can get super fancy and pipe your meringue pie crust onto the pie plate. Or you can simply smooth this no roll crust on with the back of a large spoon for a more rustic look.
- Bake for 1 ½ hours then rotate pie plate and reduce temperature to 200 degrees fahrenheit and bake until completely dried out, about 1 hour longer.
- Turn off oven and let dry out in oven, with door closed, about 30 minutes.
- Remove and let cool completely.
- Store carefully before filling and using.
- Enjoy!
How to brown
This is a browned meringue pie crust. To make a lighter colored white meringue shell that’s more like a pavlova, increase sugar to ¾ cup. Reduce oven temperature to 225 degrees. And reduce baking time slightly, leaving meringue in the turned off oven until crisp, at least an hour.
To make without pie pan
Meringue can be piped or spread onto baking sheet lined with parchment paper or aluminum foil in pie shells size of your choice.
How to store
Store meringue pie crust in the pie plate in tightly sealed container. Stored at room temperature this gluten free pie crust will stay crisp for up to 3 days. But it is best enjoyed immediately after filling.
How to use
Use this pre baked gluten free pie shell the same way you would graham cracker crust and fill with no bake fillings. Like no bake cheesecake, homemade pudding, chocolate mousse or chocolate ganache or even cranberry cream! You can also use this pie shell with lemon chiffon or key lime pie filling.
Ingredients
- 1 tablespoon cornstarch plus a little extra
- ½ cup sugar
- 3 large egg whites
- 1 pinch cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Heat oven to 275 degrees fahrenheit.
- Grease a pie plate and dust well with cornstarch, using a pastry brush to distribute evenly.
- Combine sugar and 1 tablespoon cornstarch in bowl.
- Using a handheld or stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on low speed until foamy, about 1 minute. Increase speed to medium high and whip to soft, billowy mounds, about 1 to 3 minutes.
- Gradually add sugar mixture and whip until glossy, stiff peaks, 3 to 5 minutes. Stiff peaks will stand straight up when you hold the whisk upright and do not flop over.
- Add vanilla and whip until incorporated.
- Spread meringue into prepared pie plate, following all the contours of the pie plate and over the edges.
- Bake for 1 ½ hours. Rotate pie plate, reduce temperature to 200 degrees fahrenheit and bake until completely dried out, about 1 hour longer.
- Let cool completely, about 30 minutes.
- For best results fill pie shell within 30 minutes of serving and enjoy within 3 hours.
Nutrition
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