This tender, flaky Low FODMAP Pie Crust, is perfect for both savory and sweet pies. It comes together in minutes in a food processor and is easy to roll out. This pie crust also has great flavor.
If you are going to make a pie crust and not go for a crustless pie option like blueberry or strawberry pie - use this gluten free pie crust recipe! Or use corn tortillas for a taco pie. Can you tell we love pies in our house?!?
Jump to:
Why You'll Love This Recipe
- Makes Two Pie Crusts
- Freezes Well
- Gluten Free and Low FODMAP
Featured Ingredients
- Gluten Free Flour - It is important the gluten free flour mix has xantham gum in it. Find one that does. I recommend using Bob’s Red Mill 1-to-1 in the blue bag.
- Sugar - White granulated sugar, adds a touch of sweetness.
- Sea Salt - Adds important flavor to the crust.
- Sour Cream - Use full fat sour cream, lactose free if needed.
- Butter - Salted and ice cold. Adds the classic buttery flavor pie crust requires.
- Apple Cider Vinegar - Another flavor and it helps add structure.
- Ice Cold Water - The water needs to be ice cold so it doesn’t warm up the butter.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash University Food App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Cut the cold butter into small cubes and place in the freezer.
Add the dry ingredients—GF flour, sugar, and sea salt—to a 14-cup food processor bowl and pulse a few times.
Next, add the fat ingredients—sour cream and butter. Pulse until the butter is incorporated into the dry ingredients.
Then add the wet ingredients—apple cider vinegar and ice cold water. Pulse until the water is incorporated into the flour. It will look like sand. If it looks dry, add another tablespoon of ice cold water.
Turn the dough out onto parchment paper or a dough mat. Mix it with your hands, kneading it until it forms into a ball. Divide the ball into two. Wrap the ball in plastic wrap, or if using it right away. Store in refrigerator or freezer.
Roll out a pie crust disc with a rolling pin. Roll it out evenly and large enough to cover the pie plate.
Transfer the rolled-out pie crust using the rolling pin, supporting it in the center. Press the dough into the pie plate. Trim off the edges and press extra dough into any thin places.
Tips and Tricks
Cold is the key! It is important to use cold butter and cold water so the butter doesn’t melt and turn the pie crust greasy.
Rolling Out Tips! Place a piece of plastic wrap over the dough. This will create a barrier between the dough and the rolling pin, keeping the dough from sticking to the rolling pin. It works like a charm! I also use this trick with gluten free pizza crust.
Easier than traditional pie crust! If you have ever worked with a pie crust made out of wheat flour, know that this recipe for pie crust is much easier to roll out and work with. Bonus for gluten free folks!
Leftover Pie Crust! Those small pieces of pie crust scraps that aren’t needed to complete the pie—don’t let them go to waste! Lay them on a parchment-covered baking sheet and sprinkle them with cinnamon sugar. Bake at 350 degrees F for 15-20 minutes. This is a baker’s treat and goes great with coffee.
Storing and Freezing
Store: Keep the pie dough discs wrapped in plastic wrap in the refrigerator for up to four days.
Freeze: If you only need one crust of the two, freeze the other one. Double-wrap it in plastic wrap and keep it in a freezer-friendly zip top bag for up to four months. Defrost before using.
Low FODMAP Notes
Low FODMAP information is based on Monash University Food App test results. I highly recommend the app for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Gluten Free Flour - Safe at ⅔ cups or 100 grams per meal.
- White Granulated Sugar - Safe at ¼ cup or 50 grams per meal.
- Sour Cream - Safe at two tablespoons or 40 grams per meal. Use lactose free sour cream if lactose isn't tolerated well.
- Butter - Safe at one tablespoon or 19 grams per meal.
- Apple Cider Vinegar - Safe at two tablespoons or 42 grams per meal.
For additional information on a low FODMAP diet, please visit the Monash University website or app.
FAQs
Yes! My grandma would make pie crust using her muscles and a pastry cutter dough blender. It cuts the butter into tiny, itty bitty pieces and creates a tender crust.
No rolling pin, no problem. Use a wine bottle instead.
Additional Pie Recipes
Recipe
Low FODMAP Pie Crust
Equipment
- 14 - Cup Food Processor
- Rolling Pin
Ingredients
Dry Ingredients:
- 2 ½ cups gluten free flour blend with zanthum gum
- 1 tablespoon white granulated sugar
- 1 teaspoon sea salt
Fat Ingredients:
- 3 tablespoons sour cream full fat, lactose free if needed
- 16 tablespoons cold butter
Wet Ingredients:
- 1 tablespoon apple cider vinegar
- 6 tablespoons ice cold water
Instructions
- Cut the butter into cubes and place in the freezer until ready to use.
- In a 14-cup food processor add the dry ingredients. Pulse a few times to mix.
- Next add the sour cream, and the butter cubes. Pulse until the butter is incorporated into the dry ingredients.
- Next, add the apple cider vinegar and ice cold water. Pulse until the pie dough starts to come together.
- Once the dough looks like sand, turn the dough out and knead it together into a ball.
- Cut the dough ball in half and shape the dough into a round, flat disc.
- Now, the pie dough is ready to be rolled into a crust right away, or it can be put in the refrigerator for up to four days. Another option is to freeze the dough for up to four months.
Venessa Mandelkow says
Worth It!