This classic pecan pie starts with a buttery, tender crust made from a gluten free flour blend, chilled and rolled out until it's flaky enough to hold its own against that glossy, deeply sweet filling. Inside, a smooth mixture of eggs, light corn syrup, brown sugar, melted butter, and vanilla bakes up around a generous layer of toasted pecan halves that rise to the top as the pie sets. The result is a filling with just the right amount of jammy, caramelized wobble, encased in a crisp, golden-edged shell. Cooling it fully before slicing is key — that patience is what lets the custardy center firm up into clean, sliceable wedges instead of a puddle. With no onion, garlic, wheat, or high-FODMAP sweeteners in the mix, this pie is a genuinely solid choice for a low FODMAP dessert table. It's rich, nutty, and classic enough to serve at any holiday gathering without anyone noticing it's doing double duty as a diet-friendly treat.
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Whisk together the gluten free flour blend, granulated sugar, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together. Add the remaining 1 tbsp water only if the dough is still crumbly and won't hold when pressed. Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
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