Nutrition Facts for Gluten free vegetable pie

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.

Nutriscore Rating: 63/100
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Image of Gluten Free Vegetable Pie
Prep Time:45 mins
Cook Time:50 mins
Total Time:95 mins
Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, combine the gluten-free flour mix, xanthan gum, and salt.

Step 3

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.

Step 4

Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Do not overwork.

Step 5

Divide the dough into two equal portions, shape into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Step 6

Meanwhile, heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes.

Step 7

Add the carrots, zucchini, and red bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.

Step 8

Stir in the spinach and frozen peas. Cook until the spinach is wilted.

Step 9

In a small bowl, whisk the vegetable stock and cornstarch together, then pour the mixture into the skillet with the vegetables.

Step 10

Season with thyme, oregano, salt, and black pepper. Stir well and cook until the mixture thickens slightly. Remove from heat and let it cool.

Step 11

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.

Step 12

Fill the crust with the prepared vegetable mixture.

Step 13

Roll out the second portion of dough and place it over the filling. Trim and crimp the edges to seal.

Step 14

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.

Step 15

Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown.

Step 16

Let the pie cool for 10-15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size 1825.9 grams (1825.9g)
Amount per serving % Daily Value*
Calories 3658
Total Fat 246.00g 315%
Saturated Fat 132.40g 662%
Polyunsaturated Fat 3.40g
Cholesterol 720mg 240%
Sodium 2072mg 90%
Total Carbohydrate 323.10g 117%
Dietary Fiber 47.10g 168%
Total Sugars 34.90g
Protein 61.30g 123%
Vitamin D 195IU 976%
Calcium 507mg 39%
Iron 21mg 115%
Potassium 3820mg 81%
*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.

Source of Calories

Fat: 59.0%
Protein: 6.5%
Carbs: 34.4%