Oatmeal Pie Crust Recipe

Introduction

This oatmeal pie crust is a wholesome, gluten-free base perfect for your favorite no-bake pies. Made with rolled oats and a touch of cinnamon, it offers a slightly sweet, nutty flavor and a satisfying texture.

Ingredients

• 2 cups old fashioned rolled oats (certified gluten-free if needed)
• 3 tablespoons sugar
• ½ teaspoon cinnamon
• ¼ teaspoon fine sea salt (optional, omit if using salted butter)
• 6 tablespoons vegan butter, melted
• 1 tablespoon maple syrup or agave
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (177°C).
2. Step 2: In a large food processor bowl, combine the oats, sugar, cinnamon, and salt if using. Process for about 10 seconds, then pulse until the oats are mostly broken down but still coarse.
3. Step 3: Add the melted butter, maple syrup or agave, and vanilla extract. Process again until the mixture is well combined and moist enough to clump together.
4. Step 4: Spoon the oat mixture into a 9-inch glass or ceramic pie plate. Evenly distribute it around the dish, pressing firmly into the bottom and up the sides. Use the flat bottom of a glass or measuring cup and your hands to ensure the crust is compact.
5. Step 5: Bake for 16 to 18 minutes or until the crust is set and lightly golden. It may puff up slightly near the end; gently press it down with a measuring cup or large spoon after removing from the oven.
6. Step 6: Let the crust cool completely before adding your favorite no-bake filling.

Tips & Variations

• Use certified gluten-free oats to make this crust safe for gluten-sensitive diets.
• Substitute melted coconut oil for vegan butter for a different flavor and allergy-friendly option.
• For a fat-free crust, use unsweetened applesauce instead of butter, but note the crust will be less crisp.
• Press the crust firmly and evenly to avoid crumbling when sliced.

Storage

Store any leftover crust in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If pre-baked and unfilled, you can freeze it wrapped tightly for up to 1 month. Reheat gently in the oven before adding filling to refresh its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats are more processed and may create a softer, less sturdy crust. Rolled oats provide better texture and structure for this recipe.

Does this crust work with baked fillings?

This crust is designed for no-bake fillings to maintain its texture, but you can try baking it with gentle fillings at a low temperature. Just watch carefully to prevent burning.

Oatmeal Pie Crust Recipe

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★★★★★

4.4 from 114 reviews

This wholesome Oatmeal Pie Crust offers a delicious, gluten-free alternative to traditional pie crusts, featuring rolled oats, vegan butter, and a hint of cinnamon. It’s easy to prepare using a food processor and perfect for no-bake fillings, delivering a sturdy yet tender base with a subtly sweet and nutty flavor.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 1 9-inch pie crust 1x
• Category: Pie Crust
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pie Crust Ingredients

• 2 cups old fashioned rolled oats (certified gluten-free if needed)
• 3 tablespoons sugar
• ½ teaspoon cinnamon
• ¼ teaspoon fine sea salt (optional; omit if using salted butter)
• 6 tablespoons vegan butter, melted
• 1 tablespoon maple syrup or agave
• ½ teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
2. Process Dry Ingredients: In a large food processor bowl, combine the oats, sugar, cinnamon, and salt (if using). Process for about 10 seconds, then pulse until the oats are mostly broken down but still coarse, providing texture to the crust.
3. Add Wet Ingredients and Mix: Add the melted vegan butter, maple syrup (or agave), and vanilla extract to the processed oats. Process again until the mixture is moist and clumps together easily.
4. Form the Crust: Spoon the oat mixture into a 9-inch glass or ceramic pie plate. Starting in the center and working outward, press the mixture firmly into the bottom and up the sides of the dish using the flat bottom of a glass or measuring cup. Use your hands to ensure the sides are compact and even.
5. Bake the Crust: Bake the crust for 16 to 18 minutes or until it is set and lightly golden. The crust may puff slightly during baking. After removing from the oven, gently press it down again with the measuring cup or a large spoon.
6. Cool and Fill: Allow the crust to cool completely before adding your favorite no-bake filling. This ensures the crust is firm and ready to hold the filling properly.

Notes

• This crust is naturally gluten-free when using certified gluten-free oats.
• For a fat-free option, substitute the vegan butter with an equal amount of unsweetened applesauce, noting that texture may vary.
• The crust works best with no-bake or chilled pie fillings to maintain its structure and texture.
• Pressing the crust down after baking helps maintain its shape and prevents puffing.

Keywords: oatmeal pie crust, gluten-free pie crust, vegan pie crust, no-bake pie crust, rolled oats crust