Fody's Lemon-Blueberry Low FODMAP Pie

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 20 minutes

Bake Time: 50 minutes

Makes 16 servings

Description of Fody's Lemon-Blueberry Low FODMAP Pie

Blueberries and lemons have a natural affinity and they are showcased beautifully here in this pie. Please read the recipe through before starting. You are going to use our basic Low FODMAP pie crust, but add lemon zest from half of a fresh lemon. Then the remaining zest of the lemon, and some lemon juice, will be added to the pie filling.

Fody's Lemon-Blueberry Low FODMAP Pie Ingredients:

  • 4 cups (600 g) fresh blueberries
  • ¾ cup (149 g) sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 lemon
  • Recipe for Low FODMAP pie crust; please read directions below
  • 1 tablespoon unsalted butter

        Directions for Fody's Lemon-Blueberry Low FODMAP Pie

        Position rack low in the oven. Preheat oven to 375°F (190°C). Coat a 9-inch (23 cm) ovenproof glass pie plate with nonstick spray.

        Place blueberries in mixing bowl. Add sugar, cornstarch and salt. Add finely grated zest from half the lemon and 1 tablespoon of lemon juice. Fold together well then use a potato masher and partially mash the berry mixture. Fold the mixture together again and allow to sit while you make your pie crust.

        Make the Low FODMAP pie crust as described in that recipe, adding zest from the other half the lemon to the flour mixture. Roll out half of the crust on a lightly floured surface to a 12-inch (30.5 cm) round and about 1/4 inch (6 mm) thick, then fit into the prepared pie plate. Scrape blueberry filling into crust and dot with butter. Roll out second half of crust and lay on top; cut a hole in the center for venting. Trim the edges of the dough, fold under and crimp.

        Bake for about 50 minutes or until pie crust is golden and filling is bubbling. Allow to cool at least 2 to 3 hours before cutting to allow filling to set. Pie is best served the day it is made. You can cover it lightly with foil and store at room temperature overnight. To have your Low FODMAP dessert a la mode, serve with lactose-free vanilla ice cream!


        About the Chef

        low-fodmap-food-blogger-dede-wilson

        Dédé Wilson

        Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
        Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

        This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.

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