350g gluten free plain flour

250g lactose free butter, diced

140g icing sugar, plus 2 tbsp extra

100g ground almonds

zest 1 orange, plus a squeeze of juice

1 large egg, separated

750g mix of blueberries, strawberries and raspberries

2 tbsp cornflour

granulated sugar, for sprinkling

Serves - 6


Put the gluten free flour, lactose free butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs.

Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together. Split the gluten free pastry in half, wrap in cling film, then chill for 30 mins.

Heat oven to 190C/170C fan/gas 5. Line a 20cm pie dish with half the gluten free pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins.

Remove the paper and beans. Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.

Roll out the remaining gluten free pastry until big enough to cover the pie with a slight overlap. Whisk the egg white with a fork, then brush a little around the pastry rim.

Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots – discarding the gluten free pastry circles you stamp out.

Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.

Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of drizzle of lactose free cream, if you like.

Recipe adapted from: Good Food
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