Low FODMAP All-Butter Pie Crust

Total time1 hr 15 min

Prep time15 min

Cook time0 min

This buttery, flaky pie crust comes together with cold cubes of unsalted butter worked into a crumbly base until it's studded with those all-important pea-sized flecks that promise a tender, shatter-crisp bake. A touch of sugar and salt round out the flavor, while ice water brings the dough together just enough to hold its shape without turning tough. Chilling the disk before rolling keeps the butter firm, which is exactly what gives this crust its signature flaky layers once it hits the oven. Rolled thin and eased gently into the pie dish, it crimps up beautifully around the edge for that classic, bakery-style finish. Whether you're filling it with fruit or custard, this is a dependable, from-scratch crust worth keeping on hand, and it's a solid pick for a Low FODMAP kitchen.

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Ingredients

8 servings

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
1 tsp granulated sugar
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
3–4 tbsp ice water

Instructions

1
Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
2
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible throughout.

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