Low FODMAP blueberry pie
Making a classic low FODMAP blueberry pie has been on my list for a long time.
A while ago I asked which cake recipes with blueberries you would like to see.
This blueberry cake was popular, but the low FODMAP blueberry pie also received many votes.
So today I have this recipe for you! This is not a cake that you just pop in the oven, it takes quite some time to make. But the result is absolutely worth it.
An ideal recipe for anyone who loves baking!
The gluten-free pie dough
For the gluten-free pie dough, I use a recipe from Katarina Cermelj from the blog The Loopy Whisk.
I have her cookbook Baked to Perfection and she has very good gluten-free baking recipes.
Making a good gluten-free pie dough is quite a challenge.
And since she already has such a good recipe, I recommend using that recipe for the base and diamond pattern of the cake.
In the recipe card, I also link to her blog for this recipe.
If you love gluten-free baking and especially want to know more about how gluten-free baking works.
Then I can highly recommend her book to you. Katarina discusses in detail the science of gluten-free baking and how to make the best bakes. That’s super interesting if you like baking.
For example: which types of flour you can and cannot use, how to put together good flour mixes, and what does and does not work for different types of baking.
I make the pie dough with the recipe from The Loopy Whisk and I use the gluten-free flour mix Mix It Universal from Schär to make the dough.
The blueberry filling
Blueberries are a delicious filling for this pie. They make the cake nice and sweet, but also fresh at the same time which is a great combination.
I prefer to serve this low FODMAP blueberry pie warm with a scoop of (lactose-free) vanilla ice cream on top. Or with a dollop of (lactose-free) whipping cream. Delicious!
Blueberries were retested by Monash University a while ago.
They are now low FODMAP in larger quantities than before. They are low FODMAP up to a portion of 500 grams.
So you can take a piece of this blueberry pie without any problems.
Low FODMAP blueberry pie
- Total Time: 2 hours 50 min
- Servings: 10 1x
- Diet: Gluten Free
Description
A delicious low FODMAP blueberry pie. With homemade gluten-free pie dough and a diamond pattern on top. Low FODMAP and low in lactose.
Ingredients
- 750 g (4 cups) blueberries (I use frozen blueberries)
- 100 g (1/2 cup) sugar
- 2 tbsp lemon juice
- A pinch of salt
- 3 tbsp cornstarch
- 1x this recipe for pie crust from The Loopy Whisk
- A 23 cm quiche tin (9 inches)
- 1 egg for brushing the pie
Instructions
- Make the dough for the pie according to this recipe from The Loopy Whisk.
- You can easily make the dough in advance and store it in the refrigerator for up to 1 week. That’s why I like to make the dough the night before so that I can start right away on the day I bake the pie.
- For the filling, place the blueberries, lemon juice, and sugar in a pan. You don’t have to thaw them beforehand. Do you use fresh blueberries? Then add 50 ml of water.
- Heat the blueberries on low heat for about 6 minutes. Keep stirring well.
- Mix 2 tablespoons of water and the cornstarch in a bowl to form a paste. Add this to the blueberries and stir well. Let this simmer for 3 minutes until the blueberry mixture has thickened.
- Set aside and let the blueberries cool.
- Divide the pie dough in half.
- Roll out one half of the dough into a circle with a diameter of about 30 cm (11.8 inches).
- Place the dough over the cake tin and press it gently. Remove any dough that sticks out over the edges.
- Divide the blueberry filling over the base.
- Roll out the second part of the dough into a circle of a similar size. Cut the dough with a sharp knife into strips about 1 cm (0.4 inches) thick. Place the strips in a checkered pattern over the cake.
- Place the cake in the freezer for 20 minutes. This ensures that the cake retains its shape while baking.
- Preheat the oven to 200 degrees Celsius (392 F).
- Beat the egg in a bowl. Remove the cake from the freezer and brush the top with the egg.
- Bake the cake in the oven for 20 minutes at 200 degrees (392 F). Then reduce the temperature to 180 degrees (350 F) and bake for about another 30 minutes.
- Remove the cake from the oven and let it cool.
- Delicious to serve when it is still a little warm with a scoop of (lactose-free) vanilla ice cream on top.
- Prep Time: 2 hours
- Cook Time: 50 min
- Category: Cake
- Method: Oven
- Cuisine: International
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen