Low FODMAP Pie Crust

This all-purpose buttery, flaky gluten-free low FODMAP pie crust can be used for savory dishes, like quiche, as well as sweet pies; just use the optional sugar or not. I do recommend that you do use a low FODMAP flour blend that contains xanthan gum for best results. Xanthan is low FODMAP and without it, your low FODMAP pastry will not be very workable or easy to roll (if even at all possible) and the finished product will lack flakiness.

This gluten free pie crust makes enough for a double-crusted pie. You can halve this low FODMAP recipe for a single crust.

Makes enough for a 9-inch (23 cm), double crust pie or two crusts for single-crusted pies.

Whisk the eggs, water and vinegar together in a small bowl; set aside.

Whisk together the low FODMAP 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 1/8 inch to 1/2 inch (3mm to12 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.

Empty dough onto work surface and use hands to bring together gently. Divide in half, form each portion into a flattened disc. This dough does not need to rest in the refrigerator and is best if rolled out right away, on a lightly floured work surface. Proceed as directed in your individual low FODMAP recipes.