Low FODMAP Classic Pecan Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose 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
- 1 stick (½ cup) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 2 cups pecan halves
- 3 large eggs
- 1 cup dark corn syrup
- ¾ cup packed dark brown sugar
- 3 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- 1
In a large bowl, whisk together the flour, salt, and sugar for the crust. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in 3 tbsp of ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is still crumbly. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over the 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Trim the overhang to about 1 inch, fold it under itself along the rim, and crimp the edge. Refrigerate the lined pie dish for 15 minutes while you preheat the oven to 375°F (190°C).
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