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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
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
Berry mix
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
Recommended product from Lo-Fo Pantry
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 by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
Back to Low FODMAP Recipes 
