Super Easy Oat Flour Pie Crust — Gluten free with Vegan Option

If making pies are super frustrating for you due to the stress of rolling the crust out and just hoping and praying that you don’t end up with a mess, you are going to LOVE this Easy Oat Flour Pie Crust. It’s so delicious, full of whole grains, and easy peasy.

Let the fearless healthy pie making begin.

Why We Love This Recipe (and You Will Too)

I love pies (who doesn’t?) but I so do not love rolling pie crusts. Sure, delicate typical pie crusts tastes amazing, but they’re almost always full of refined white flour and oh my, the stress of rolling and trying to make sure the crust doesn’t break when you move it over to the pan. No thanks. 

I’d so much rather have a crust that’s easy peasy and gets the job done and tastes good. And personally, I just love the taste of oat flour in everything. So why not make a pie crust out of oat flour too?

You can of course buy oat flour premade, but why when homemade oat flour is a breeze to make. It’s a fantastic way to make your gluten-free baking more affordable.

This crust is great because it’s:

• easy
• affordable
• healthier than a crust made with refined white flour
• flexible
• delicious

We don’t eat many grains these days, but we totally make exceptions for popcorn year round and delicious pies during the Holiday season. 

And since this crust is so simple, I literally make four pies for Thanksgiving and Christmas either using this recipe or this Easy Gluten-free Pie Crust. One can never have too much healthy pumpkin pie, am I right?

This Gluten-free Oat Flour Pie Crust is just simply a great recipe that I’m sure you’ll make over and over again. 

Ingredients and Substitutions

• Gluten-free Oat Flour  – You can use another gluten-free flour, but the taste will be different and you’ll likely want to not substitute for the cornstarch, as you’ll want the additional binding qualities that the cornstarch lends to the recipe. Oats have a bit of gumminess that other gluten-free flours just don’t have.
• Cornstarch – Cornstarch makes the crust light and more “glutinous” without the gluten, while coconut flour adds flavor to the pie crust and reduces the carbohydrate load. You can use either or split the difference and use some of each.
• Butter – Of course butter adds great flavor but you could use coconut oil as well. 
• Water – If you’d like, you could use coconut milk or almond milk to add fat and lower the glycemic load of the crust.
• Low-carb Brown Sugar -This works great, but you can use pretty much any sweetener you like for this crust.
• Salt –  If using salted butter, you can omit this if desired, but I personally like a bit of extra salt in all my desserts.

Instructions

• Mix flours, sweetener, and salt
• Add the cooled and cubed butter. Mix.

• Using a pastry cutter or your hands mix to get crumbs.
• Add 2 tablespoons water and stir. Add remaining water and knead to make the dough.
• Wrap dough in plastic wrap and chill for an hour.
• Preheat oven to 375F.
• Line a pie pan with safe parchment paper (if desired).

• Add the pie crust dough and using your hands, start pressing until the dough is evenly distributed in the pie pan.
• Carefully cut off the edges and prick the bottom of the pie a few times with the tines of a fork.
• Place parchment paper on top of dough with rice or dried beans if desired.
• Bake for 15 – 20 minutes.
• Remove from oven and let cool.

How to Store

If you’re not going to bake your pie immediately, you’ll want to at least pre-bake the crust first, otherwise the oat flour will make the crust kind of gummy.

You can freeze the baked pie crust for future use, if you like.

Serving Notes

If you’re going to be making a custard pie (or pumpkin pie, for example) or a fresh fruit pie, pre-baking the pie is recommended. If making a cooked fruit pie, however, just put the filling in the crust and bake.

Of course for a no-bake pie, you’ll want to bake the crust.

And for all pies, you’ll definitely want to top the pie with this Sugar-free Dairy-free Whipped Cream.

More Healthy Dessert Recipes

• Cube butter.

• Mix flours, sweetener, and salt in a bowl.

• Add the cooled and cubed butter.

• Mix the ingredients using a pastry cutter or your hands mix the ingredients until crumbly.

• Add 2 tablespoons water and stir to combine.

• Add remaining water and knead to make a soft buttery dough.

• Wrap dough in plastic wrap. Refrigerate for 1 hour to firm the dough and make it easier to work with. This isn’t necessary but is preferred.

• Preheat oven to 375F.

• Line pie pan with safe parchment paper (if desired).

• Place dough in pan and using your hands, press until the dough is evenly distributed in the pie pan.

• Carefully remove the edges and prick the bottom of the pie a few times with the tines of a fork.

• If par-baking, bake the pie crust in the preheated oven for 15 – 20 minutes or until golden brown.

• Remove from oven and let cool.

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.