Low FODMAP Gluten Free Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

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Ingredients

8 servings

For the crust

2 ½ cups gluten free flour blend
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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1 tbsp granulated sugar
1 tsp xanthan gum (omit if your flour blend already contains it)
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

6 cups fresh or frozen blueberries
¾ cup granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp lemon zest
½ tsp ground cinnamon
¼ tsp salt
2 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
In a large mixing bowl, whisk together the gluten free flour blend, 1 tbsp granulated sugar, xanthan gum, and 1 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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