With the holidays fast approaching, many of you are probably planning out your dessert menus, which may likely include some type of delicious pie!
Ergo, a good base pie crust recipe will be a valuable asset.
This recipe makes just enough for a base, as I originally intended it for this Clean Honey Pumpkin Pie, but it is easily doubled if you need a whole or lattice top, as in the case of blueberry or apple pie.
Please enjoy the following video showing you exactly how to make this easy recipe! 🙂
Healthy, low sugar pie crust made with oat flour!
- 1 1/2 c . oat flour (I use Country Choice Organic Oats and just grind the GF variety into flour)
- 2 t . natural granulated sugar
- 1/2 t . sea salt
- 1/4 c . olive oil
- 4-5 T . cold water , as needed
- Mix the flour, sugar, and salt together in a large bowl.
- Stir in the olive oil until the 'batter' is crumbly.
- Add in the cold water as needed until the dough is moistened, but not sticky.
- Press the dough into a pie plate, pressing it up the sides as desired.
- Add your filling and bake according to pie directions.
- To pre-bake the crust, preheat the oven to 375 degrees and bake for 10-12 minutes.
Fat: 7.4 g Carbs: 12.8 g Sugar: 1 g Protein: 2.2 g; Nutrition facts are based on using coconut sugar. WW points (new system): 3
Notes:
If you’re NOT gluten-free, I sometimes like to substitute 1/2 cup barley flour for 1/2 cup of oat flour, as it lends a itself to a more tender crust.
Feel free to use any neutral oil in place of the olive, if desired.
What are your favorite holiday pies?
Alexis says
I’m super sad because I just made this, just as you instructed, but the crust was extremely crumbly and didn’t hold together. The only thing I changed what using canola oil instead of olive oil. Help?
Lauren says
Hi Alexis,
Sorry it didn’t work out for you…maybe you didn’t add enough water? If you pack in your oat flour as opposed to lightly spooning it in, it would need more water. Another thing, it isn’t a gluten crust and won’t ever hold together as well as one with gluten or egg. You can see a bit better what it should look like here with this pie: https://www.oatmealwithafork.com/tart-berry-crumble-pie/
Alexis says
Thanks for the note! You know, I might have not baked my tarts long enough either because I was scared of burning them – I think I could have left them in for another 8-10 minutes or so and they would have turned out a bit more solid. And actually, when I let the tarts cool in the fridge before taking them out of the pan, I was actually able to take the tarts out in one piece! Look like I’ll just need to practice it a few times 🙂 Thanks for the advice!
Evie says
What if you accidentally put too much water, do you recommend adding more flour? I keep my oat flour in the freezer and after adding 2 tbsps of water I noticed that was already too much. ( I suppose putting the flour in the freezer makes it absorbs moisture?) I was using this in the berry crumble recipe. When the pie was done the bottom crust was very soft and didn’t form a crust. I wonder if it is because I added too much water to the pie crust. Also I measured the flour with a scale. Thanks for your help!
Lauren says
Hi Evie,
Yes, I’d probably add more flour until it wasn’t ‘wet’. Not sure about the freezer aspect, so just add water slowly. Everyone tends to measure flour differently (some pack it, some lightly spoon it), so that can account for some of the error here. Hope that helps!
Celina says
This is a nice piece crust! I used this instead of a graham cracker crust for my Thanksgiving cheesecake last week, and I found it to hold up really well! The dough came out a little sticky at first, but I think that’s because I didn’t add the water gradually (like one normally should with a pie crust!). Next time I’ll be more conscientious 😀 Thank you!
Lauren says
I’m happy you enjoyed it Celina! 🙂
Annemarie says
Tried this crist today for the first time and I love it! My new go to. I used coconut sugar and coconut oil. So easy and cheap to make too!
Lauren says
Thanks so much Annemarie, I’m so happy you liked the crust!
Alma says
Hi Lauren,
I will be trying the pie crust recipe this weekend, and thought that I would pass along a tip to you. When I have made other press in the pan pie crusts in the past (think graham cracker or vanilla wafer crumb crusts) I use a glass that has straight sides on it to press the mixture into the pan and it works wonderfully, produces a nice even top to the crust as well as even sides. I have had our son also help with making crusts this way in the past and it is helpful to have another set of hands helping do this when I am preparing the filling. 🙂
Kind regards, Alma
Lauren says
Ooo, that’s a great tip Alma. I love being able to have my kids help too, so I’ll have to enlist one of them for this! 🙂
Emily says
Hi! I’m so happy to see this because my dad is gluten intolerant, I’d like to ask though if I could sub coconut sugar and maybe add cinnamon?
Lauren says
Yes, coconut sugar should be fine, and cinnamon sounds like a delicious addition!
Joan Stewart says
I left out the sugar, added some oregano instead and used this as a crust for quiche. Super yummy and my teenage son loved the quiche. Mom for he win! Thanks for a great basic and versatile recipe!
Sienna says
This is my go-to crust now. I use gf oats and regular sugar. thanks so much for the recipe!!!
Souzanna says
Hello. I have made this before and I loved how it worked out, but I wanted to know if I could maybe put some almond meal in with it, just to break up the oatmeal taste.
Lauren says
That should be fine, just sub out equal amounts (for example, 1/2 cup of oat flour for 1/2 cup almond meal).
Souzanna says
Thank you for replying. Will give it a try in the next couple of days and see how it goes. Am sure it will be nice. MMMM I love my sweet potato pie. I am making it vegan this time around.
Rose says
Made this crust for my gluten-free mother-in-law and it was a big hit! She loved it as did all of the non-GF members of the family. It was easy to make and delicious.
Lauren says
Yay, that’s great Rose, thanks for letting me know! 🙂
Stefanie says
Hey,
looks great… what do you recommend putting on top of it before baking?
and do you think it’s a good idea to add some cocoa powder into the mix to make a chocolate base?
Lauren says
Hi Stefanie,
I don’t put anything on top…do you mean dried beans or the like? I haven’t found it necessary with this. I’ve never tried the cocoa, but you’d probably need to lower the amount of flour by the same amount. 🙂
Cindy says
Would this hold together if I made little hand-held pies? I sure hope so…I think we could actually eat this dough!! 🙂
Lauren says
Hi Cindy,
Do you mean like tarts or actual enclosed pies? Tarts should be fine, but I’m not sure about the latter…
Cindy says
Not necessarily something completely enclosed, just something small and portable to eat with a packed lunch.
Patti says
This sounds great, but I’m intolerant of oats & GF. Is there another flour that would be suitable? Thanks.
Lauren says
Hi Patti,
Spelt or barley flour would be nice here, or a GF blend would work, if you’re gluten-free. 🙂
Lauren says
Sorry, just saw you’re GF…duh moment for me! I’m not sure about another single flour, sorry!
Sandi says
Can you sub any healthy flour for the optional barley flour? I have spelt, light spelt, whole wheat, kamut, brown rice, and coconut.
Lauren says
Yes, those should all work fine, except for the coconut. 🙂
Lisa says
Can you use coconut oil instead of olive oil?
Lauren says
Hi Lisa,
Yes, I think that will work! 🙂
Celia says
I do not eat white or coconut sugar. Could you sub homey or maple syrup?
Lauren says
Hi Celia,
I think that would work…I would mix it in along with the oil and then follow the remaining recipe as stated. 🙂
meg says
I used maple syrup in place of sugar adding it with the oil. It turned out great and smelled really yummy baking!
Lauren says
Awesome, thanks for the comment Meg!
vanessa says
hello, what size of pan do you use for this crust?
thank you
Lauren says
Hi Vanessa,
I use a 9 inch pie plate. 🙂
Charlotte Moore says
How would you do this for a top crust? Would it be easy to roll out. I love how easy this looked from the video.
Lauren says
Hi Charlotte,
I haven’t tried making a top crust, but I think it would work. I would just double the recipe and roll the top half out between two sheets of wax paper. Hope that helps!