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Berry Pie

Preparation

45 mins

Baking

30 mins

Makes

1 medium sized Berry Pie

Low FODMAP serve

1 slice

What you'll need

Crust

butter

⅔ cup (140g) Unsalted Butter, softened

eggs

1 (55g) XL egg

caster sugar

½ cup (140g) caster sugar

flour

1 ½ cup (210g) Lo-Fo Pantry All Purpose/Plain Flour

oil

to spray oil

Berry mix

blueberries

1 ½ cups (260g) frozen blueberries

raspberries

1 ½ cups (280g) frozen raspberries

caster sugar

¾ cup (180g) caster sugar

flour

⅓ cup (60g) Lo-Fo Pantry All Purpose/Plain Flour


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 1

Cream butter and sugar with an electric mixer until light and fluffy.

Step 2

Slowly add flour while mixing until sandy texture develops, then add the egg.

Step 3

Bring the dough together, cover with cling wrap and transfer to the fridge for 30 minutes.

Step 4

Preheat fan-forced oven to 220°C (425°F) and grease your pie dish with spray oil.

Step 5

Remove dough from the fridge and place on a floured work surface.

Step 6

Roll dough out to the shape of your pie dish.

Step 7

Transfer the dough into a greased pie dish and gently press down evenly to a desired thickness.

Step 8

Blind-bake for 15-20 minutes or until crust is golden.

Step 9

Reduce oven temperature to 180°C (350°F).

Step 10

Meanwhile, heat saucepan on low and add frozen berries and sugar, stir gently to defrost and warm. Once defrosted, add flour and mix until combined.

Step 11

Once cooled, pour berry mixture into pie crust.

Step 12

Place in the oven and bake for approximately 20-30 minutes.

Step 13

Serve with lactose free ice cream.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour