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Foolproof All Butter Low FODMAP Pie Crust

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This is our our Foolproof All Butter Pie Low FODMAP Crust for desserts as well as savory dishes like pot pies; simply add the optional sugar if using for a sweet recipe. And, it is gluten-free, too. Making a classic-style low FODMAP pie crust with all butter and gluten-free low FODMAP flour takes some attention to detail to get the flaky results you’re looking for, but we show you how, step-by-step.

all butter pie crust shaping
Photo credit: Dédé Wilson from FODMAP Everyday®.

Learn How To:

Make low FODMAP pie crust by hand (like my Nana)

Using a mixer

By using a food processor

Blind bake

Ensure a crisp bottom crust

Make crust ahead

Review our article Pie Crust 101: Making The Perfect Low FODMAP Pie

Our Expert Low FODMAP Pie Crust Tips for Success

I will toot my own horn here. I have written about 20 cookbooks, many of which focus on desserts. I am an expert in this regard and this recipe for low FODMAP pie crust is one of the low FODMAP creations of which I am most proud.

It is easy to make, and if you follow my directions, comes out perfectly every time. It is easy to roll out, you’ll see! The butter gives it excellent flavor, and I have served this to hundreds of people who had no idea they were eating gluten-free pie!

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 low FODMAP Pie Crust for structure.

Use The Flour We Recommend

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.

You might want to check out our article, Choosing Low FODMAP All-Purpose Flour to learn more.

Xanthan Gum is Key

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.

Both xanthan gum and guar gum are low FODMAP, but the way. You can read more in our article, Are Guar Gum & Xanthan Gum Low FODMAP?

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.

pie crust being cut into two halves
Photo credit: Dédé Wilson from FODMAP Everyday®.

Below you can see the pockets of butter in the dough, which creates the flaky layers.

pie crust half a recipe
Photo credit: Dédé Wilson from FODMAP Everyday®.

#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.

all butter pie crust
Photo credit: Dédé Wilson from FODMAP Everyday®.

Use the Right Pan

Our low FODMAP pie recipes will call for specific size pie plates; please use what is asked for in individual recipes in order for your recipe to work flawlessly. A 9-inch (23 cm) pie plate is NOT the same as a deep-dish pie plate of larger proportions.

Comparison of pie plates on gray background
All pie plates are NOT created equal! A 9-inch (23 cm) pie plate is NOT the same width or volume wise as a 9 1/2-inch (24 cm) plate. The wrong choice can ruin a recipe. Photo credit: Dédé Wilson from FODMAP Everyday®.

Low FODMAP Cream Cheese Pie Crust

We have another rich and flaky low FODMAP pie crust for you: our Low FODMAP Cream Cheese Pie Crust. We particularly love it or single crust pies, as seen below in our Fresh Blueberry Pie.

vertical image of low FODMAP Fresh Blueberry Pie on white gray quartz and white plate
Photo credit: Dédé Wilson from FODMAP Everyday®.

Looking for a Low FODMAP 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 Low FODMAP Rhubarb Raspberry Crostata, or our Low FODMAP Peach Blueberry Crostata, shown below.

close vertical peach blueberry tart
Photo credit: Dédé Wilson from FODMAP Everyday®.

Which Pie Will You Make First?

Here are just some of our recipes that use our Foolproof All Butter Low FODMAP Pie Crust recipes:

Low FODMAP Classic Pumpkin Pie

overhead image of low FODMAP classic pumpkin pie in glass pie plate with silver server
Photo credit: Dédé Wilson from FODMAP Everyday®.

Our classic pumpkin pie is like the one of your childhood and dreams. No one will know this is a “diet” pumpkin pie! Get the recipe.

Low FODMAP Blueberry Pie

blueberry pie slice
Photo credit: Dédé Wilson from FODMAP Everyday®.

This classic two crust blueberry pie is based on the one my Nana used to make. It is bursting with blueberries and very juicy. Get the recipe.

Low FODMAP Chicken Pot Pie

overhead image of Low FODMAP CHicken Pot Pie slice on brown decorative plate on teal cloth; whole pie alongside
Photo credit: Dédé Wilson from FODMAP Everyday®.

We love savory pies and this chicken pot pie is probably our favorite. Get the recipe.

Low FODMAP Cranberry Snowdrift Pie

slice of cranberry snowdrift pie on a decorative plate; whole pie in background
Photo credit: Dédé Wilson from FODMAP Everyday®.

This recipe is a bit unusual. It features a sweet tart cranberry filling and is crowned with toasted meringue, no drift! And you get to haul out your propane torch. Get the recipe.

Low FODMAP Pumpkin Chiffon Pie

overhead view of low FODMAP pumpkin chiffon pie on a green plate
Photo credit: Dédé Wilson from FODMAP Everyday®.

We have even more pumpkin pie recipes then we have mentioned on this page, but this is the lightest one. This low FODMAP Pumpkin Chiffon pie is a nice addition to any other pies you have on your holiday table. Get the recipe.

Low FODMAP Rhubarb Pie with Lattice Crust

rhubarb-lattice-pie on rack against green background
Photo credit: Dédé Wilson from FODMAP Everyday®.

We simply adore rhubarb and have low FODMAP several recipes for you. In the spring when it is at its peak we make as many rhubarb recipes as possible, and always include this lattice crust rhubarb pie. Get the recipe.

Low FODMAP Salted Caramel Apple Pecan Pie

Salted-Caramel-Apple-Pecan-Pie-on-a-white-plate.
Photo credit: Dédé Wilson from FODMAP Everyday®.

We hope the title of this recipe entices, because it’s certainly gets our mouth watering! Salted caramel is combined with low FODMAP amounts of apple and pecan for a unique pie that your guests will be clamoring for. Get the recipe.

Low FODMAP Banana Cream

slice of low FODMAP banana cream pie on white plate with spoon
Photo credit: Dédé Wilson from FODMAP Everyday®.

Diner food at its best, Banana cream pie is a favorite for many, and our low FODMAP version tastes just like the classic. Get the recipe.

Low FODMAP Thanksgiving Leftover Pie

Slice of Thanksgiving Leftover Pie on a burgundy plate. Whole pie in background
Photo credit: Dédé Wilson from FODMAP Everyday®.

This Thanksgiving Leftover Pie is one of our most creative recipes and a perfect and artful way to use up what you have left the day after a big holiday meal. Get the recipe.

…and we have dozens more!

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pie crust being cut into two halves
3.87 from 51 votes

Foolproof All Butter Low FODMAP Pie Crust

Everyone needs a Foolproof All Butter Low FODMAP 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

Makes: 12 Servings
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Dédé Wilson

Ingredients:

Preparation:

  1. Whisk the eggs, water and vinegar together in a 2 cup (480 ml) measuring cup with spout and refrigerate until needed.
  2. 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 ⅛ inch (3mm) to ½ 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.
  3. 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 ⅛ inch (3 mm) to ½ 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.
  4. 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 ⅛ inch (3mm) to ½ 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.
  5. 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.
  6. 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 ⅛ 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

Notes:

Tips

  • 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.
Course: Basic
Cuisine: American

Nutrition

Calories: 261kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 114mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Calcium: 5mg | Iron: 0.2mg

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.