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!
Keyword gluten free pie crust, gluten free recipe, meringue shell
Prep Time 30minutes
Cook Time 3hours
Total Time 3hours30minutes
Author Tristin Rieken
1tablespooncornstarchplus a little extra
1pinchcream of tartar
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.