Dr. Rachel’s Low-FODMAP Traditional Pie Crust Recipe; Gluten-free

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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!)


  • 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

low fodmap strawberry rhubarb pie

  • 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

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