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5-Ingredient No-Roll Pie Crust (Gluten-Free, Nut-Free)

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With the holidays fast approaching, many of you are probably planning out your dessert menus, which may likely include some type of delicious pie!

5-Ingredient No-Roll Pie Crust (GF, Nut-Free)

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! 🙂

 

 

Pie crust made with oat flour.
5 from 4 votes
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No-Roll Pie Crust (Gluten-Free, Nut-Free)

Healthy, low sugar pie crust made with oat flour!

Course Dessert
Cuisine Pie
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 slices
Calories 125 kcal
Author Lauren Goslin

Ingredients

  • 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

Instructions

  1. Mix the flour, sugar, and salt together in a large bowl.
  2. Stir in the olive oil until the 'batter' is crumbly.
  3. Add in the cold water as needed until the dough is moistened, but not sticky.
  4. Press the dough into a pie plate, pressing it up the sides as desired.
  5. Add your filling and bake according to pie directions.
  6. To pre-bake the crust, preheat the oven to 375 degrees and bake for 10-12 minutes.

Recipe Notes

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

Nutrition Facts
No-Roll Pie Crust (Gluten-Free, Nut-Free)
Amount Per Serving
Calories 125
* Percent Daily Values are based on a 2000 calorie diet.

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?

 

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Comments

  1. 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?
    Reply

  2. 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!
    Reply

  4. 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.
    Reply

    • 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.
      Reply

  5. 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.
    Reply

  6. 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?
    Reply

    • 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. :)
      Reply

  7. Would this hold together if I made little hand-held pies? I sure hope so...I think we could actually eat this dough!! :)
    Reply

    • Hi Cindy,Do you mean like tarts or actual enclosed pies? Tarts should be fine, but I'm not sure about the latter...
      Reply

      • Not necessarily something completely enclosed, just something small and portable to eat with a packed lunch.
        Reply

  9. Can you sub any healthy flour for the optional barley flour? I have spelt, light spelt, whole wheat, kamut, brown rice, and coconut.
    Reply

    • 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!
      Reply

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