Low Fodmap Recipes

5 Min

10 Min

1, 9-inch pie crust


Crumb crusts are always popular because they are so easy to make. They are often made with pulverized cookies but cereal makes a perfect crumb texture as well. We combined FODY Cinnamon Seed Crunch with melted butter and brown sugar for a versatile crust for your next pie. We love it with our Pumpkin Pie with FODY Cinnamon Seed Crust but feel free to use it with your favorite Low FODMAP filling.


  • 2 1/2 cups (184 g) FODY Cinnamon Seed Crunch Breakfast Cereal
  • 2 tablespoons firmly packed light brown sugar
  • 5 tablespoons (70 g) melted unsalted butter
  • 1/4 teaspoon cinnamon


Preheat oven to 350°F/180°C. Coat the inside of a 9-inch (23 cm) pie plate with nonstick spray.

Place the FODY Cinnamon Seed Crunch Cereal in a food processor fitted with metal blade and grind until it becomes a fine, even crumb. Add melted butter, brown sugar and cinnamon and pulse on and off until combined. Press crumb mixture into prepared pie plate creating an even layer along bottom and sides. Using a flat-bottomed glass or measuring cup to press the crust can help you achieve a nice, even layer (see image).

Bake for about 6 to 10 minutes until dry and firm to the touch. Use the lesser amount of time if you will be baking your filling in the crust. Use the longer amount of time if you need a fully baked crust. Cool on wire rack and proceed with individual pie recipe.

About the Chef

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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