Ingredients


450g/1lb ready-made gluten free shortcrust pastry

100g/3½oz caster sugar, plus extra for sprinkling

½ lemon, zest and juice

550g/1lb 3½oz blueberries

25g/1oz lactose free butter, plus extra for greasing

½ tsp ground cinnamon (optional)

1 medium free-range egg, lightly beaten

Lactose free cream, to serve


Serves - 4









Method


Grease 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie).

Roll out two-thirds of the gluten free pastry on a floured work surface using a rolling pin.

With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the greased moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill.

Heat a pan over a medium heat.  Add the blueberries, lemon, sugar, cinnamon and cook for a few more minutes, before removing from the heat to cool.

Preheat the oven to 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the blueberry mixture.

Roll out the remaining gluten free pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish.

Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape.

Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water.

Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar.

Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with lactose free cream


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Blueberry pie