Oat Flour Pie Crust

A chocolate pie with an oatmeal pie crust has several raspberries on top.

Looking for an alternative for the traditiona pie crust? This oat flour pie crust is flavorful and healthy and a perfect base for your favorite pie fillings.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 35

Resting Time 10

Total Time 1

Servings crust

Calories 1180kcal

Author Marly McMillen

Equipment

Pie Pan

Ingredients

1 ½ cup rolled oats (see note on using instant oats)
⅓ cup all-purpose flour (or use gluten-free baking flour)
½ teaspoon ground cinnamon
3 tablespoons coconut sugar
¼ teaspoon salt
5 tablespoons vegan butter , cold
3 tablespoons cold water

Cups - Metric

Instructions

Generously grease the bottom and sides of a 9-inch pie pan with vegan butter or coconut oil. Preheat oven to 375°F.
Place oats, flour, cinnamon, sugar, and salt together in a food processor or blender. Pulse until the oats resemble a course flour consistency.
Cut the cold vegan butter into cubes and add that to the food processor with the course oat flour mixture. Pulse in short bursts until the fat is distributed throughout.
Add the water, one tablespoon at a time, and pulse until the dough is moist. You should be able to pinch it between your fingers and it holds its shape. If not, add another tablespoon of cold water and pulse again. I find 3 tablespoons works best.
Press the dough into a pie pan, pressing it up against the sides of the pan. Place the pie pan in the fridge for about 10–15 minutes, to allow the crust to chill.
After the pie has chilled. Preheat the oven to 375°F. Bake the crust for 10–15 minutes, until the edges are golden brown. Remove from the oven and cool completey. Then fill with your favorite pie filling.

Notes

The nutritional estimate is for an entire pie crust that will be divided into 8–10 slices.

One of my favorite vegan chocolate pie fillings is combining 2 cups of vegan chocolate chips with 1 can full-fat coconut milk. Melt these two together in a microwave for about 1 minute, then stir until combined. Pour this chocolate mixture into the baked and cooled pie crust. Then refrigerate for at least 3–4 hours.

A reader left this comment about the oats: You can use quick oats for this recipe. How do I know? To make quick oats, instant oats, and oat flour you take old-fashioned oats and blend them finer and finer. Since this recipe calls for the oats to be chopped up in a food processor until it reaches a coarse flour, you are basically turning your old fashioned oats into something between instant oats and oat flour.

Nutrition