Oatmeal Pie Crust

Side view of a slice of pie on a plate showing the texture of the pulsed oat crust.

Prep Time 15

Cook Time 15

Chill time 1

Total Time 30

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

This oatmeal pie crust is easy to make and a great sub for graham cracker crust. Only 5 basic ingredients. Just press in and bake! Ideal for no-bake fillings like chocolate, banana cream, key lime, etc. Gluten-free, vegan, and nut-free.

Recipe adapted from MamaGourmand.

Ingredients
US Customary | Metric

2 cups old fashioned rolled oats - certified GF if needed; tap Metric above for weight
3 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon fine sea salt, optional - omit if using salted butter
6 tablespoons vegan butter, melted - don't substitute; see Notes for fat-free option
1 tablespoon maple syrup or agave
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (177°C).
In the bowl of 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 coarse.
Add the melted butter, syrup, and vanilla. Process again until everything is well combined. The mixture should be moist and easily clump together.
Spoon the oat mixture into a 9-inch glass or ceramic pie plate, evenly distributing it around the dish. Starting in the center and working out toward the sides, firmly press the mixture into the bottom and sides. I like to use the flat bottom of a glass or measuring cup. Use your hands to make sure the sides are pressed in firmly.
Bake for 16 to 18 minutes or until set and lightly golden. During the last few minutes in the oven, the crust may puff up slightly. After removing from the oven, use the measuring cup (or a large spoon) to gently press it down.
Cool completely, then add your favorite no-bake filling. See Notes for tips.

Notes

Use vegan butter: Note that vegan butter has a higher water content than regular butter, in addition to other differences in the fats. I don't use dairy and have only tested the recipe with vegan butter. According to comments left by others, a straight swap with dairy butter does NOT work in this recipe and creates a crust that is too hard.

Fat-free/oil-free option: If you follow a low-fat diet, you'll be glad to know this crust works beautifully with applesauce instead of vegan butter. Note that the texture ends up softer/chewier, but it holds together perfectly and tastes great! To do it, use ½ cup applesauce, omit the maple syrup, and increase bake time to 20 minutes.

Don't have a food processor? Pulse the oats in a blender, then combine with the other ingredients in a large bowl. Be careful not to blend the oats too long (we don't want fine oat flour). It's best when there's variety in the texture.

Can I use it for baked pies? This isn't the best crust for baked pies, especially ones with longer bake times like pumpkin, because this crust bakes up more quickly. A pie shield may help, but this vegan gluten-free pie crust is a better option.

Use this crust with no-bake fillings like chocolate, key lime, vegan cheesecakes, banana cream, etc. It's a great sub for graham cracker crusts.

Storing/Make Ahead: Cool completely then cover with plastic wrap and refrigerate for up to 3 days before filling. It also holds up well for a couple of days once filled. Keep in mind, any type of filling that contain an excessive amount of liquid will affect the texture.

Nutrition