Oatmeal Pie Crust Recipe

Introduction

This oatmeal pie crust offers a wholesome and naturally sweet alternative to traditional pastry crusts. Made with rolled oats and a hint of cinnamon, it creates a firm, flavorful base perfect for no-bake pies and tarts.

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 (see Notes for fat-free option)
• 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, 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 retain a coarse texture.
3. Step 3: Add the melted vegan butter, maple syrup (or agave), and vanilla extract. Process again until the mixture is well combined and moist enough to clump together easily.
4. Step 4: Transfer the oat mixture into a 9-inch glass or ceramic pie plate. Starting from the center, firmly press the mixture evenly across the bottom and up the sides using the flat bottom of a glass or measuring cup. Use your hands to ensure the sides are firmly packed.
5. Step 5: Bake for 16 to 18 minutes or until the crust is set and lightly golden. The crust may puff slightly near the end; once out of the oven, gently press it down with the measuring cup or a large spoon.
6. Step 6: Allow the crust to cool completely before adding your favorite no-bake filling.

Tips & Variations

• For a fat-free crust, substitute the melted vegan butter with mashed banana or unsweetened applesauce, though the texture will be softer.
• Use certified gluten-free oats to keep the crust gluten-free.
• Add a pinch of ground nutmeg or ginger for extra warm spice notes.
• Press the crust firmly to prevent crumbling when sliced.

Storage

Store any leftover baked crust in an airtight container at room temperature for up to 2 days. To keep it longer, refrigerate for up to 5 days. Reheat briefly in a low oven if you want to refresh its crispness before adding filling.

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 finely processed and may result in a crust that’s less sturdy and more crumbly. Rolled oats are preferred for better texture and structure.

Will this crust work for baked pie fillings?

This crust is best suited for no-bake fillings since it holds together well once cooled. Using it with a baked filling might make it softer or soggy, so choose fillings accordingly.

Oatmeal Pie Crust Recipe

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★★★★★

4.5 from 123 reviews

This oatmeal pie crust is a wholesome, vegan, and gluten-free alternative to traditional pie shells, featuring rolled oats, natural sweeteners, and a hint of cinnamon. It’s easy to prepare and bake, providing a slightly crunchy and golden base perfect for no-bake pie fillings or your favorite desserts.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 1 9-inch pie crust 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry 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)

Wet Ingredients

• 6 tablespoons vegan butter, melted (see Notes for fat-free option)
• 1 tablespoon maple syrup or agave
• ½ teaspoon vanilla extract

Instructions

1. Preheat Oven: Set your oven to 350°F (177°C) and allow it to fully preheat to ensure even baking of the crust.
2. Prepare Oats: In a large food processor bowl, combine rolled oats, sugar, cinnamon, and salt if using. Pulse for about 10 seconds until the oats are mostly broken down but still have some coarse texture.
3. Mix Wet Ingredients: Add the melted vegan butter, maple syrup or agave, and vanilla extract to the processed oats mixture. Process again until the dough is moist and easily clumps together.
4. Form Pie Crust: Transfer the mixture to a 9-inch glass or ceramic pie plate. Evenly distribute it around the plate, then firmly press into the bottom and up the sides using the flat bottom of a glass or measuring cup, ensuring a compact and uniform crust.
5. Bake: Bake the crust for 16 to 18 minutes, until it is set and lightly golden. It may puff up slightly near the end; gently press it down after removing from the oven for a flat base.
6. Cool and Fill: Allow the crust to cool completely before adding your favorite no-bake pie filling to maintain its texture and shape.

Notes

• For a fat-free version, substitute the vegan butter with a moisture-rich alternative such as applesauce, but note that the texture and flavor may differ.
• This crust pairs excellently with no-bake fillings like vegan cream cheese or fruit-based custards.
• Make sure to press the crust firmly into the pie plate to prevent crumbling after baking.
• If you wish to avoid added sugar, consider reducing or omitting the sugar and increasing the maple syrup slightly for sweetness.
• Ensure your oats are certified gluten-free if celiac-safe is required.

Keywords: oatmeal pie crust, vegan pie crust, gluten-free pie crust, no-bake pie base, healthy pie crust, baked oat crust