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Our Foolproof Low FODMAP All Butter Pie Crust
This is our go-to all butter pie crust for desserts as well as savory dishes like pot pies; simply add the optional sugar if using for a sweet recipe. Making a classic-style pie crust with all butter and gluten-free flour takes some attention to detail to get the flaky results you’re looking for.
This crust is the same as featured in our Blueberry Pie recipe, among others.
Eggs, In My Pie Crust?
Yes, we know eggs are not typical in a classic pie crust and their inclusion does take this recipe out of vegan territory but they are needed here in our All Butter Pie Crust for structure.
Also, we use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in our Test Kitchen and that is the flour blend that we recommend for this recipe. Its particular blend of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour and xanthan gum is what makes it all work so well.
We do add a small amount of additional xanthan gum to create a very roll-able, pliable crust that is a joy to work with. We have given you instructions for making this either by hand with a pastry blender, a stand mixer with a flat paddle or in a larger size food processor fitted with metal blade.
Enough for Two Crusts
This recipe makes enough for a two crust pie or two, single crusted pies. After you make the dough you will divide the recipe into two halves.
We love using a bench scraper to do this – and then you can use its again to help scrape your counter clean of any stray dough.
Below you can see the pockets of butter in the dough, which creates the flaky layers.
#1 Pie Crust Making Tip
Don’t be afraid! So many people think they can’t make homemade pie dough and really, it is either because they haven’t tried yet – because they are scared – or because they tried and it didn’t come out very well, in which case perhaps they didn’t have a really well developed and tested recipe to guide them.
IF you follow our instructions, we promise that you will become a fabulous pie crust maker in no time! And if you are a visual learner, check out our video.
Let’s Get Flaky
Check out how shatteringly flaky this pie crust is. You are going to love making it – and easting it.
Looking for a Tart or Crostata Crust Recipe?
We have that too! It is different and more specific for tart and crostata applications. Check out that recipe for Low FODMAP Tart & Crostata Crust. Then check out our Rhubarb Raspberry Crostata, to start!
All Butter Pie Crust
Everyone needs a pie crust recipe that tastes great, has a flaky texture and is easy to work with. This has all of those features and it is gluten-free!
Low FODMAP Serving Size Info: Makes enough for a double crusted 9-inch (23 cm) pie; serving size depends on usage
- 2 large eggs, cold
- 1/3 cup (75 ml) ice cold water
- 1/2 teaspoon apple cider or distilled white vinegar
- 2 1/2 cups (363 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tablespoon sugar, optional; use if making a sweet recipe
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 cup (2 sticks; 226 g) very cold unsalted butter, cut into tablespoon sized pieces
- Whisk the eggs, water and vinegar together in a 2 cup (480 ml) measuring cup with spout and refrigerate until needed.
- To Make by Hand: Whisk together the flour, sugar, if using, xanthan gum and salt in a medium bowl to blend. Add the butter and cut in, using a pastry blender or two knives, until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch (3mm) to 1/2 inch (12 mm). Sprinkle wet mixture over the dry and toss with fingers or a fork until evenly moistened and the dough just holds together if squeezed.
- To Make in a Stand Mixer: Put the flour, sugar, if using, xanthan gum and salt in the stand mixer bowl. Using flat paddle attachment, turn on low speed to blend dry ingredients. Add the butter and pulse on and off until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch (3 mm) to 1/2 inch (12 mm). Sprinkle wet mixture over the dry and pulse on and off until dough is evenly moistened and the just holds together if squeezed.
- To Make with a Food Processor: Put the flour, sugar, if using, xanthan gum and salt in the bowl of a food processor fitted with the metal blade attachment and pulse to combine. Add the butter and pulse on and off until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch (3mm) to 1/2 inch (12 mm). Sprinkle wet mixture over the dry and pulse on and off until dough is evenly moistened and the just holds together if squeezed.
- To Finish for All Techniques: Empty dough onto work surface and use hands to bring together gently. Divide in half, form each portion into a ball and flatten. Unlike pie crusts made with wheat flour, we have found that you don't have to rest the dough! You can roll it out right away. Simply proceed as directed in individual recipes. You can also refrigerate or freeze the dough, although we like working with fresh best. Wrap each disc in plastic wrap and refrigerate up to 2 days or freeze for 1 month, in which case protect it further by placing in a plastic zipper-top bag; defrost in the refrigerator overnight. Let the dough soften at room temperature before rolling out, then proceed as directed in individual recipes.
- To Blind Bake: Some recipes will call for a partially baked (par-baked) or fully baked, yet unfilled pie crust. After dividing your dough in half, proceed as follows: Preheat oven to 375°F/190°C. Coat your pie plate of choice (size suggested in recipe) with nonstick spray. Roll dough out to about 1/8 inch (3 mm) thickness on a lightly floured piece of parchment paper to a 12 to 13-inch (30.5 cm to 33 cm) round. Use parchment paper to lift dough and invert over prepared pan. Peel parchment away and discard. Carefully press dough into pie plate. Trim edges with scissors, fold under and crimp as desired. Line pie crust with aluminum foil and then fill foil with pie weights, dried beans or rice (this keeps the crust from bubbling up). Bake for about 8 to 10 minutes or until crust is beginning to set. Remove foil and weights and continue baking for a few minutes or until desired doneness. If you want to partially bake the crust because it will be going in the oven again with a filling, only bake until crust is dry, but not colored. If you want a fully baked crust, bake until golden brown, which could be another 5 to 10 minutes. Cool and proceed as individual recipes suggest.
Dédé's Quick Recipe Tips Video
- Even if you have passed the fructan wheat Challenge you CANNOT simply substitute all-purpose, wheat-based flour in this recipe. It will not work. This recipe was developed to be gluten-free and low FODMAP and you must use the ingredients suggested for best results.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
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