clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A low FODMAP blueberry pie on a black background

Low FODMAP blueberry pie

  • Author: Karlijn
  • Total Time: 2 hours 50 min
  • Servings: 10 1x
  • Diet: Gluten Free


A delicious low FODMAP blueberry pie. With homemade gluten-free pie dough and a diamond pattern on top. Low FODMAP and low in lactose.


  • 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


  1. Make the dough for the pie according to this recipe from The Loopy Whisk.
  2. 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.
  3. 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.
  4. Heat the blueberries on low heat for about 6 minutes. Keep stirring well.
  5. 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.
  6. Set aside and let the blueberries cool.
  7. Divide the pie dough in half.
  8. Roll out one half of the dough into a circle with a diameter of about 30 cm (11.8 inches).
  9. Place the dough over the cake tin and press it gently. Remove any dough that sticks out over the edges. 
  10. Divide the blueberry filling over the base.
  11. 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.
  12. Place the cake in the freezer for 20 minutes. This ensures that the cake retains its shape while baking.
  13. Preheat the oven to 200 degrees Celsius (392 F).
  14. Beat the egg in a bowl. Remove the cake from the freezer and brush the top with the egg.
  15. 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.
  16. Remove the cake from the oven and let it cool.
  17. 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

Keywords: gluten-free blueberry pie, low fodmap blueberry pie, low lactose blueberry pie, lactose-free blueberry pie