Low FODMAP Pie Crust
Perfect for sweet or savory pies!
Servings: 16 Servings
Equipment
- 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.
Notes
Making in Advance:
Storing: Pie crust can be made up to four days in advance and stored wrapped in plastic wrap in the refrigerator.
Freezing: Another option is to freeze pie crusts wrapped in plastic wrap and stored in a freezer-friendly container for up to four months.
Low FODMAP
Low FODMAP information on ingredients is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 185kcalCarbohydrates: 11gProtein: 1gFat: 16gSugar: 6g
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