No-Roll Oat Flour Pie Crust - This easy, wholesome pie crust is what I use for all of my homemade pies! Made with just five ingredients, including oat flour and olive oil. It's gluten-free, egg-free, and nut-free, making it a great allergy-friendly option for you or holiday guests!
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 pie crust recipe will be a valuable asset, so I wanted to share the crust I use for nearly ALL of my pie making.
This recipe makes just enough for a base, as I originally created it for my Clean Honey Pumpkin Pie.
It also works well for this Tart Berry Pie, which has a crumble topping in lieu of the traditional lattice weave.
You'll need just five ingredients for this recipe.
Oat flour - I love the naturally sweet taste of oat flour. To make your own oat flour, simply grind your oats until they are a flour consistency. I like to use the flat blade of my Nutribullet for this job.
Sugar - I use coconut sugar in my crust, but any granulated variety will work!
Sea salt - This is essential for bringing out the crust's flavor.
Olive oil - While I often find the taste of olive oil overpowering in certain dessert recipes, I really enjoy it in this crust. You can use melted butter or coconut oil, if you prefer.
Cold water - The amount of water will vary a bit depending on how you measure your flour. I generally use 4-5 tablespoons. You should only add enough water to bring the pie dough together. It shouldn't be too sticky nor too dry.
How to make an oat flour pie crust
Begin by stirring together the dry ingredients (flour, sugar, salt). Then, stir in the olive oil, which will create a 'pebbly' texture.
Finally, add in the water one tablespoon at a time until you form a dough.
I generally use about 4-6 tablespoons of water, depending on the exact flour measurement (well-packed flour will need more water).
Once the dough appears to be well-moistened, let it sit for 1-2 minutes, as the oat flour will absorb moisture during this time.
Test the dough by pressing two fingers on it to see if it sticks.
It should be plenty pliable, but not sticky.
At this point, you will just press the dough into your pie plate, NO rolling needed!
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 coconut oil or grapeseed oil in place of the olive, if desired.
These are nice glass pie plates if you're looking for a good buy!
Please enjoy the video below showing you exactly how to make this easy recipe!
No-Roll Oat Flour Pie Crust
- 1 ½ cups oat flour
- 2 teaspoons natural granulated sugar
- ½ teaspoon sea salt
- ¼ cup olive oil
- 4-6 Tablespoons cold water as needed
- Mix the flour, sugar, and salt together in a large bowl.
- Stir in the olive oil until the dough has a 'pebbly' appearance.
- Add in the cold water, one tablespoon at a time, as needed until the dough is moistened.
- Wait 1-2 minutes, as the oat flour will absorb more water during this time. The dough should be pliable, 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.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!