Dr. Rachel’s Low-FODMAP Traditional Pie Crust Recipe; Gluten-free
November 20, 2017
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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
Serves 8
Makes: One 9 inch pie crust (Read recipe to the end for a hint on what to do with leftover crust!)
Ingredients
- 1 cup plus 2 TB Authentic Foods GF Classical Blend Flour (I recommend this type for baking)
- 2 TB sweet rice flour (I used Bob’s Red Mill)
- 1TB granulated sugar
- ½ tsp xanthan gum
- 1/4 tsp salt
- 6 TB cold unsalted butter (can use lactose- free)
- make sure to use cold butter
- 1 large egg
- 2 tsp lemon juice or orange juice (fresh squeezed)
- Egg white (optional) for brushing on crust pre-bake
- Vegetable shortening for greasing
Directions
- 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 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!
( reviews)
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