Oatmeal Pie Crust
User Reviews
5
Oatmeal Pie Crust
Description
The Oatmeal Pie Crust is made from rolled oats processed to a mostly coarse texture and combined with sugar, cinnamon, salt, vegan butter, maple syrup, and vanilla extract. Pressed firmly into a pie plate and baked until lightly golden and set, it forms a crust with a sturdy yet slightly chewy texture. The use of vegan butter affects moisture and tenderness, distinguishing it from dairy-based crusts.
Its flavor is mildly sweet with warm cinnamon notes, and the oat base provides a hearty mouthfeel that differs from traditional flour crusts. The crust is best paired with no-bake fillings given its quicker bake time and texture. The recipe advises gentle pressing down after baking if puffing occurs to maintain an even surface.
This crust works well for desserts like vegan cheesecakes, key lime pies, or chocolate no-bake fillings. It offers a gluten-free and vegan alternative to graham cracker or traditional pie crusts. Cooling thoroughly before adding fillings helps maintain its structure throughout serving.
For those wanting a lower-fat version, substituting applesauce for vegan butter yields a softer crust with a chewier consistency. Using a food processor or briefly pulsing oats in a blender achieves the recommended coarse texture, which is important for the crust's final integrity.
Ingredients
- 2 cups rolled oats certified GF if needed; tap Metric above for weight, old fashioned
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt omit if using salted butter, fine, optional
- 6 tablespoons vegan butter see Notes for fat-free option, melted
- 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
- The crust is tested only with vegan butter; substituting dairy butter typically results in a hard crust.
- For a fat-free alternative, replace vegan butter with ½ cup applesauce, omit maple syrup, and bake for about 20 minutes.
- If you lack a food processor, pulse oats in a blender carefully to maintain a coarse texture before mixing ingredients.
- This crust is best suited for no-bake fillings rather than pies requiring long baking times.
- Cool the crust completely before adding fillings and store refrigerated, covered, for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 80mg | 3% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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