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
- 4-6 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?
Kathryn Day says
November 22, 2018 at 10:14 amFor a pumpkin pie is it recommended that one pre-bake the crust? or can I just fill it and bake the whole thing? I’ve never understood the rules of when one needs to pre-bake a pie crust.
Lauren says
November 22, 2018 at 10:32 amI don’t pre-bake for pumpkin. The filling recipe should tell you, though I know some can be confusing! Happy Thanksgiving, I hope you enjoy this if you try it!
Hayley Muir says
November 23, 2018 at 6:19 pmdepends on the pumpkin, I make a pumpkin chiffon and you prebake. The rule is if you aren’t going to bake the pie, prebake
Corinna says
October 22, 2018 at 7:47 amI can’t wait to try this crust for my friend’s son who has egg allergies and my son’s classmate, who has nut and egg allergies! Since it is a pressed pie crust, how do you use it for a top on an apple pie as you had alluded to the possibility?
Lauren says
October 22, 2018 at 10:23 amHi Corinna,
You’d have to roll out the dough for a topping, which gets a bit messy here since its all oat flour. You might consider a ‘crumble’ type topping, which is what I did for this berry pie: https://www.oatmealwithafork.com/tart-berry-crumble-pie/
It works a bit better!
Angela Dogagis says
October 18, 2018 at 1:14 amI tried this crust today for the first time and it turned out perfect. I used a whole stick of butter with almost two cups of ground gluten free organic quick cooking oats. And I added the ice cold water as needed.. about 5 teaspoons. I cooked it for the time that the recipe says on the temperature specified. But when the timer was up, I turned on the broiler to brown it a tad bit before taking it out and filling it. I used it for a pumpkin pie, and my husband was freaking out over it!! 😀 This crust will definitely be a go to crust from now on in my house. Thanks for the recipe!
Lauren says
October 18, 2018 at 2:59 pmOh, yay! This made my day, Angela. Thanks for the comment and sharing how you made your version! 🙂
ilana says
November 21, 2018 at 10:57 amAngela, did you prebake the pumpkin pie crust?
Alexis says
July 25, 2018 at 1:27 pmI’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
July 26, 2018 at 2:32 pmHi 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
July 26, 2018 at 2:36 pmThanks 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
March 8, 2018 at 1:34 amWhat 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
March 8, 2018 at 1:13 pmHi 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
November 27, 2017 at 11:48 pmThis 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
December 3, 2017 at 11:40 amI’m happy you enjoyed it Celina! 🙂
Annemarie says
November 12, 2017 at 6:54 pmTried 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
November 13, 2017 at 7:17 pmThanks so much Annemarie, I’m so happy you liked the crust!
Alma says
October 26, 2017 at 9:29 pmHi 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
October 27, 2017 at 5:49 pmOoo, 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
June 8, 2017 at 5:51 pmHi! 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
June 8, 2017 at 7:49 pmYes, coconut sugar should be fine, and cinnamon sounds like a delicious addition!
Joan Stewart says
June 1, 2017 at 11:14 pmI 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
May 25, 2017 at 2:47 pmThis is my go-to crust now. I use gf oats and regular sugar. thanks so much for the recipe!!!
Souzanna says
April 11, 2017 at 8:20 amHello. 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
April 11, 2017 at 1:09 pmThat should be fine, just sub out equal amounts (for example, 1/2 cup of oat flour for 1/2 cup almond meal).
Souzanna says
April 11, 2017 at 9:46 pmThank 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
November 25, 2016 at 4:27 pmMade 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
November 27, 2016 at 2:04 pmYay, that’s great Rose, thanks for letting me know! 🙂
Stefanie says
September 12, 2015 at 3:18 amHey,
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
September 13, 2015 at 9:55 amHi 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
May 9, 2015 at 6:22 amWould this hold together if I made little hand-held pies? I sure hope so…I think we could actually eat this dough!! 🙂
Lauren says
May 9, 2015 at 11:58 amHi Cindy,
Do you mean like tarts or actual enclosed pies? Tarts should be fine, but I’m not sure about the latter…
Cindy says
May 9, 2015 at 2:51 pmNot necessarily something completely enclosed, just something small and portable to eat with a packed lunch.
Patti says
January 18, 2015 at 6:18 pmThis sounds great, but I’m intolerant of oats & GF. Is there another flour that would be suitable? Thanks.
Lauren says
January 18, 2015 at 6:27 pmHi Patti,
Spelt or barley flour would be nice here, or a GF blend would work, if you’re gluten-free. 🙂
Lauren says
January 18, 2015 at 6:28 pmSorry, just saw you’re GF…duh moment for me! I’m not sure about another single flour, sorry!
Sandi says
November 16, 2014 at 9:24 pmCan you sub any healthy flour for the optional barley flour? I have spelt, light spelt, whole wheat, kamut, brown rice, and coconut.
Lauren says
November 17, 2014 at 8:19 amYes, those should all work fine, except for the coconut. 🙂
Lisa says
November 16, 2014 at 6:34 pmCan you use coconut oil instead of olive oil?
Lauren says
November 16, 2014 at 6:43 pmHi Lisa,
Yes, I think that will work! 🙂
Celia says
November 14, 2014 at 7:36 amI do not eat white or coconut sugar. Could you sub homey or maple syrup?
Lauren says
November 14, 2014 at 8:59 amHi 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
November 25, 2015 at 2:29 pmI used maple syrup in place of sugar adding it with the oil. It turned out great and smelled really yummy baking!
Lauren says
November 27, 2015 at 1:49 pmAwesome, thanks for the comment Meg!
vanessa says
November 14, 2014 at 7:00 amhello, what size of pan do you use for this crust?
thank you
Lauren says
November 14, 2014 at 9:00 amHi Vanessa,
I use a 9 inch pie plate. 🙂
Charlotte Moore says
November 14, 2014 at 5:09 amHow 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
November 14, 2014 at 9:02 amHi 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!