Go Back
Overhead shot of berries pie, on a pink background, with decorative cut-outs in crust

The Berries Pie

This pie, which we call The Berries Pie, combine blueberries, raspberries and strawberries, all of which are low FODMAP in certain amounts. Stick to the serving size to start to assess your tolerance.

Low FODMP Serving Size Info: Makes 1 pie; 24 servings; serving size is one small slice (24th of the pie)

Course: Dessert, Snack, Treat
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Makes: 24 Servings
Calories: 151 kcal
Author: Dédé Wilson



  • 1 cup (198 g) sugar
  • 1/3 cup (37 g to 1/2 cup (56 g)) cornstarch
  • 1 pound (2 ounces (510 g)) fresh blueberries
  • 1 pound (455 g) fresh strawberries, hulled and roughly chopped
  • 12- ounces (340 g) fresh red raspberries
  • 1, recipe All-Butter Pie Crust


  • 2 teaspoons lactose-free whole milk
  • 1 tablespoon sugar (optional)


  1. Position a rack in the upper third of the oven. Preheat the oven to 400°F/200°C. Coat a 9 1/2 inch x 1 1/2-inch (24 cm x 4 cm) tempered glass pie plate with nonstick spray; set aside.
  2. For the Filling: Whisk together the sugar and cornstarch in a large bowl to blend. Add the berries and toss to coat. Use a potato masher and squash the mixture about 5 or 6 times, just to crush some of the berries. Let stand for 10 minutes, tossing occasionally, while oven preheats and you make dough.
  3. For the Dough and Assembly: Prepare dough as directed. Roll out 1 dough disc on a lightly -floured surface to a 12-inch (30 1/2 cm) round (see Tips). Transfer to the prepared pie plate. Spoon the filling into the dough-lined dish. Roll out the second dough disc to a 13-inch (33 cm) round. Drape the dough over the filling, and trim the overhang to 1/2 inch (12 mm). Press the edges together to seal; fold the overhang under and crimp decoratively. Cut several small slashes in the top crust to vent (see Tips). Brush the top crust with the milk and sprinkle with the sugar, if desired.
  4. Bake for 45 to 55 minutes, until the crust is golden and the filling is bubbling; cool on a rack for at least 30 minutes. Serve warm or at room temperature. The pie is best served the day it is baked.


  • The freshness of the fruit is imperative for this pie, as it is all about the fruit. You will notice that there is not even any lemon juice added - nothing to take away from the pure, unadulterated flavor of the berries. Taste the berries before you buy them, if you can. They should be sweet, ripe, and ready to eat.
  • A lightly floured surface should work well for rolling out your crust. You can also lightly flour a piece of parchment paper, if you prefer.
  • The steam inside the pie needs to vent, and cutting slashes in the top crust will suffice. If, however, you want to use a small leaf shape cutter like I did, you certainly can. I also placed the cut out leaves on top of the crust and used some milk to help them adhere. Be creative!
Nutrition Facts
The Berries Pie
Amount Per Serving
Calories 151 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 9mg3%
Sodium 29mg1%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin A 15IU0%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.