Low FODMAP Blueberry Pie

Name: Low FODMAP Blueberry Pie
Total time: 110 min
Ingredients: 2 large eggs, (cold); 1/3 cup (75 ml) ice cold water; 1/2 teaspoon apple cider or distilled white vinegar; 2 1/2 cups (363 g) low FODMAP gluten-free all-purpose flour,; 1 tablespoon sugar; 1/2 teapoon xanthan gum; 1/2 teaspoon salt; 1 cup (2 sticks; 226 g) very cold unsalted butter, (cut into tablespoon sized pieces); 3 dry pints (1653 ml) fresh blueberries, (washed, picked over and patted dry); 1/4 cup (28 g) cornstarch; 1 cup (198 g) sugar plus extra; 1 teaspoon fresh squeezed lemon juice; 1 tablespoon unsalted butter, (cut into large pieces); 1 tablespoon lactose free whole milk, (2%, 1% or fat free, optional)

www.fodmapeveryday.com

You CAN eat blueberry pie on the low FODMAP diet. Our recipe complies with all of Monash University's science Pay attention to serving sizes & enjoy!

View full recipe on www.fodmapeveryday.com

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.

Share this recipe:

Ingredients

2 large eggs, (cold)
1/3 cup (75 ml) ice cold water
1/2 teaspoon apple cider or distilled white vinegar
2 1/2 cups (363 g) low FODMAP gluten-free all-purpose flour,
1 tablespoon sugar
1/2 teapoon xanthan gum
1/2 teaspoon salt
1 cup (2 sticks; 226 g) very cold unsalted butter, (cut into tablespoon sized pieces)
3 dry pints (1653 ml) fresh blueberries, (washed, picked over and patted dry)
1/4 cup (28 g) cornstarch
1 cup (198 g) sugar plus extra
1 teaspoon fresh squeezed lemon juice
1 tablespoon unsalted butter, (cut into large pieces)
1 tablespoon lactose free whole milk, (2%, 1% or fat free, optional)