Gluten Free Pecan Pie

Makes 1 pie

This pastry will appear a little wet at first but will absorb the liquid when it is resting. Follow the instructions below to make a pie or quiche base. Use the suggested ingredient swop if you would like to make your pastry free from dairy. Using a hard fat will have better results than a soft fat. To make a gluten free pastry lid roll out the pastry between two pieces of cling film then remove one piece and use the other to support the pastry as you invert it over the pie. Remove the remaining film before baking.

Free from Gluten, Soya, Wheat
Vegetarian

Ingredients

Change Quantities:
  • PASTRY
  • 200g FREEE Plain White Flour
  • 100g butter or vegan butter
  • 6 tbsp cold water
  • FILLING
  • 2 eggs
  • 200g golden syrup
  • 100g pecan nuts

Pastry

  1. Put the flour and butter into a large bowl.
  2. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  3. Stir in enough of the water to bring the pastry easily together into a soft slightly sticky ball of dough - it will appear a little wet but will absorb the liquid while resting.
  4. Cover the pastry with parchment or cling film and rest it in the fridge for 30 minutes.
  5. Oil or parchment line your baking tray and pre-heat the oven.
  6. Roll the pastry out between two pieces of cling film or parchment OR simply press the dough into the baking dish using your fingers.

Filling

  1. Break the eggs into a bowl, add the golden syrup and stir to mix.
  2. Pour the mixture into the pastry case.
  3. Arrange the pecans on top of the mixture.
  4. Bake for 30-35 minutes.

Equipment

20cm/8” round baking dish

Temperature

180°C, Fan 160°C, 350°F, Gas 4 

Cooking time

30-35 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe

Ingredients

Change Quantities:
  • PASTRY
  • 200g FREEE Plain White Flour
  • 100g butter or vegan butter
  • 6 tbsp cold water
  • FILLING
  • 2 eggs
  • 200g golden syrup
  • 100g pecan nuts

You may also like

Our Story

Going gluten free in the 70s...

Learn More