The Berries Pie - Low FODMAP & Gluten Free
We call this "The Berries Pie", as it combines blueberries, raspberries and strawberries all together in a gluten-free pie crust. Stick with small servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Pie dish
- Mixing bowl
- Whisk
- Potato masher
- Rolling pin
- Pastry brush
- Oven
- Cooling rack
- Measuring cup
- Kitchen scale
- Nonstick spray
- Chef's knife
- Cutting board
- Pastry cutter
- Spoon
- Plastic wrap
- Parchment paper
Ingredients
- 1 cup (198 g) sugar
- 1/3 cup (37 g to 1/2 cup (56 g)) cornstarch
- 1 pound (2 ounces (510 g)) fresh blueberries
- 1 pound (455 g) fresh strawberries, (hulled and roughly chopped)
- 12 ounces (340 g) fresh red raspberries
- 1, recipe All-Butter Pie Crust
- 2 teaspoons lactose-free whole milk
- 1 tablespoon sugar ((optional))
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