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!