Dr. Rachel’s Low-FODMAP Traditional Pie Crust Recipe; Gluten-free
November 20, 2017Printer Friendly Version
This is a flaky, buttery, low-FODMAP and gluten-free pie crust recipe that can be used for both savory and sweet pies. This crust has great texture and will hold up well. Try it as a top for my low-FODMAP chicken pot pie recipe!
This low-FODMAP pie crust can also be a base for a low-FODMAP quiche, or your favorite fruit and dessert fillings (like my low-FODMAP strawberry rhubarb crumb pie and low-FODMAP pumpkin pie). It is easy to make and can be frozen pre-baked or par-baked for future use.
You can also use lactose-free low-FODMAP butter to create a double layer pie. So delicious, you won’t believe its low-FODMAP.
Check out my low-FODMAP Pie and Tart Collection, or over 300 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Dr. Rachel’s Low-FODMAP Pie Crust; Gluten-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Modified from Gluten-free Baking Classics, Annalise G Roberts, Second edition, 2006
Note: I highly recommend this author, her baking tips are simply extraordinary and she is a master of gluten-free. I learned so much from her recipes.
Bake 375 F
Prep time 20 min
Bake time 1 hour
Makes: One 9 inch pie crust (Read recipe to the end for a hint on what to do with leftover crust!)
- 1 cup plus 2 tablespoons Authentic Foods GF Classical Blend Flour (I recommend this type for baking)
- 2 tablespoon sweet rice flour (I used Bob’s Red Mill)
- 1 tablespoon granulated sugar
- ½ teaspoon xanthan gum
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter (can use lactose- free)
- make sure to use cold butter
- 1 large egg
- 2 teaspoons lemon juice or orange juice (fresh squeezed)
- Egg white (optional) for brushing on crust pre-bake
- Vegetable shortening for greasing
- Mix flours, sugar, xanthan gum and salt in bowl of electric mixer
- Add butter in small pieces and mix until crumbly
- Add egg and juice
- Mix on low until dough is together, but not sticky
- Form into a ball, wrap in plastic wrap and chill for 10 minutes
- If desired, can freeze dough for 1-2 months or refrigerate for about 1 week at this point
- If ready to roll out:
- Place ball of dough on a sheet of floured wax paper
- Sandwich in a second sheet of wax paper
- Flatten by hand or with rolling pin until 1/4 inch thick
- Alternative: I used this amazing ‘pie bag’ and it worked like a charm! So easy to roll out…
- Refrigerate dough intermittently if needed to help with rolling out (it may not roll properly if too warm)
If using for a traditional low-FODMAP pie/tart or quiche:
- Grease and flour pan with low-FODMAP flour
- Remove top wax paper and flip dough into pie pan
- Remove second wax paper layer and decorate edges as desired (use a fork to make lines, or your fingers to flute edges
- See below for par-(partial) blind baking and blind pre-baking instructions
- If desired, brush crust with egg white prior to baking
If making low-FODMAP chicken pot pie, or other pot pie- use as top layer:
- Spoon filling into pie dish
- Flip dough over filling
- Bake with crust on top layer only as above (375 F for 20 minutes), or per your recipe instructions
- Consider a crust guard to minimize the crust burning
Can double recipe for double layer crust- but use lactose-free butter to keep it low-FODMAP in that case! ( I used Green Valley Organics)
To par-bake or partially blind-bake: (for a fruit pie or baked custard pie, like low-FODMAP pumpkin or low-FODMAP strawberry-rhubarb)
- Line crust with parchment and use pie weights/rice/beans or other substitute
- Bake at 375 F for 10 minutes
- Remove and fill per recipe directions
- Can freeze par-baked crust for 1-2 weeks if desired (wrap prior to freezing)
To completely pre-bake or blind-bake: (for a no-bake pie, like chocolate cream or ice cream pie)
- Dock pie crust using knife with 2 or 3 slits
- Do not need to use pie weights
- Bake at 375F for 25 min
- Can use your finger to cover over holes following baking if desired to prevent any filling from leaking
- That picture is my delicious low-FODMAP strawberry-rhubarb crumb pie!
- Hint: Leftover pie crust can be cut-out into shapes and baked at 350 F for 25-30 minutes on a silicone sheet or parchment paper
- Decorate as desired, to top your pie, or serve with low-FODMAP pumpkin butter, low-FODMAP strawberry coulis , low-FODMAP Hazelnut Chocolate Spread or low-FODMAP lemon curd!
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Where do you find the lactose free butter?
Thanks for the question. This is an older post, and we have not shopped for lactose-free butter in some time. More recently, FODMAP levels have been shown to be naturally low in butter due to low levels of carbohydrates in this product. It is not necessary to use a lactose-free butter if you can’t find it. Good luck!
Is the “roll until 1 inch thick” a typo? I feel like it is usually 1/2″, is it not?
Thanks for this comment! You are right, it should be about 1/4 inch thick. We have fixed it!
Perfect pie crust!
We used this pie crust for a chicken pot pie recipe. I can confidently say this is my new favorite pie crust and can’t wait to use it in other bakes. We did substitute the butter for vegan butter (Melt brand) and added 1tbspn of water since vegan butter can be drying to doughs. This was very successful and very tasty.
Wonderful! We love hearing successful adaptations too! Please stay in touch with us 😊