1 medium sized Berry Pie
Low FODMAP serve
What you'll need
⅔ cup (140g) Unsalted Butter, softened
1 (55g) XL egg
½ cup (140g) caster sugar
1 ½ cup (210g) Lo-Fo Pantry All Purpose/Plain Flour
to spray oil
1 ½ cups (260g) frozen blueberries
1 ½ cups (280g) frozen raspberries
¾ cup (180g) caster sugar
⅓ cup (60g) Lo-Fo Pantry All Purpose/Plain Flour
Cream butter and sugar with an electric mixer until light and fluffy.
Slowly add flour while mixing until sandy texture develops, then add the egg.
Bring the dough together, cover with cling wrap and transfer to the fridge for 30 minutes.
Preheat fan-forced oven to 220°C (425°F) and grease your pie dish with spray oil.
Remove dough from the fridge and place on a floured work surface.
Roll dough out to the shape of your pie dish.
Transfer the dough into a greased pie dish and gently press down evenly to a desired thickness.
Blind-bake for 15-20 minutes or until crust is golden.
Reduce oven temperature to 180°C (350°F).
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.
Once cooled, pour berry mixture into pie crust.
Place in the oven and bake for approximately 20-30 minutes.
Serve with lactose free ice cream.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet