Oatmeal pie crust recipe makes an easy, naturally gluten free pie crust using only 4 affordable ingredients and no rolling or chilling! Ideal for both bake and no bake pie recipes, pie crusts using oatmeal or oat flour makes an effortless alternative to graham cracker or traditional crusts.
why you’re going to love this recipe!
- Oatmeal pie crust recipe is naturally gluten free, so it’s a great alternative when you need an allergy-friendly, nut-free, and flourless pie crust in a pinch!
- No rolling, chilling, or effort is required. Oat flour crusts are ideal for home cooks intimidated by baking!
- This extremely affordable recipe can be made with everything in your kitchen. Make a gluten free pie crust without purchasing speciality pricey ingredients!
- Oatmeal crust works for no bake and baked pies. Use it as a gluten free graham cracker alternative or for traditional pies, such as pumpkin and apple.
- Like in oat flour bread or oat flour cookies, using oats in recipes gives a light, nutty taste that makes baked goods even more delicious!
Ingredient notes
- Oats – Ideally use quick oats because they are smaller, which binds the crust together more. If you only have old-fashioned oats on hand, that is fine, but pulse them briefly in the food processor first before combining with the other ingredients. Important note: To keep the crust truly allergen-free, use certified gluten free oats.
- Butter – To make vegan or dairy-free crust, this may be replaced with melted vegan butter sticks, such as Earth Balance, or coconut oil.
- Cinnamon – Just a touch adds a hint of oatmeal cookie flavor.
How to make Oatmeal pie crust recipe
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor.
- Blend until well combined and the oats clump together, about 20-30 seconds.
- Press firmly on the bottom and up the sides of a 9-inch pie dish.
- For a fully baked pie crust, bake at 350ºF for 18 minutes. Cool completely before filling. To fill with an unbaked filling, bake for 5 minutes, fill, and then bake according to pie instructions.
FREQUENTLY ASKED QUESTIONS
Yes. If you are looking for a gluten free replacement, or something to use instead of a graham cracker crust, this recipe or chex pie crust would work. Oat flour pie crust requires no special ingredients and can be made with what is in your pantry!
I’ve tested the recipe with a baked pie, such as pumpkin, and no bake pies, such as gluten-free cheesecake, gluten free key lime pie, frozen lemon pie or chocolate peanut butter pie. Fortunately, both work very well. See the baking tips below for baked fillings.
To fill with an unbaked filling, bake for 5 minutes, fill, and then bake according to pie instructions. A pie shield may be used to protect the exposed crust while it bakes longer.
Baked fillings, such as pumpkin and apple, will cause the bottom crust to be a little softer than traditional crusts, but it will still hold up for cutting and serving. For best results, bake the pie on the lowest rack.
Yes, simply mix everything together in a bowl and press in the pie plate. However, the crust might fall apart a little more upon cutting because the food processor does a better job of binding the ingredients together.
I have not tried this personally, but I don’t see why it wouldn’t work. I would replace the oatmeal with the same amount of oat flour. Either mix it by hand or use a food processor. Press into the pie plate and bake as directed.
If you try this, leave me a comment below the recipe card. I’d love to hear how it turned out!
Click here to see the
step-by-step web story instructions for this recipe!
More gluten free Oat recipes
- Baked Chocolate Oatmeal
- Oatmeal Creme Pie Cake
- Banana Baked Oatmeal
- Almond Flour Oatmeal Cookies
- Gluten Free Peach Crisp
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Extra Easy Oatmeal Pie Crust (Gluten Free)
Ingredients
- 2 cups quick-cooking oats, use certified gluten free for gluten free crust
- ½ cup unsalted butter, melted
- ½ cup powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF.
- Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Blend until well combined and the oats clump together, about 20-30 seconds.
- Press firmly on the bottom and up the sides of a 9-inch pie dish. Tip: To make the crust come all the way up the sides, press evenly on the bottom to work the excess crust up the sides.
- For a fully baked pie crust, bake for 18 minutes, or until oats are set. If the crust puffs up during baking, use a measuring cup to flatten gently immediately when it comes out of the oven. Cool completely before filling.
- To fill with an unbaked filling, bake for 5 minutes before filling. Bake according to pie instructions, but for best results, bake the pie on the lowest oven rack.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
FREQUENTLY ASKED QUESTIONS
Nutrition
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sue says
can i make quiche with this crust?
thank you
Melissa Erdelac says
Hi Sue,
This crust works best with no bake fillings, so I wouldn’t advice it for a quiche.
Best,
Melissa
Kristie says
How sweet is this crust? If on the sweet side can it be altered to savory, like for a chicken pot pie? And would it work ok if used as a top crust?
Melissa Erdelac says
Hi Kristie,
The crust isn’t very sweet and the sugar can always be omitted. However, this is a press-in crust, not roll-out, so it wouldn’t work for chicken pot pie. For a top crust you would need something you can roll out and place on top. I do have a GF chicken pot pie recipe, though, that gets amazing reviews!
Best,
Melissa
Kristie says
awesome, I’ll check that chicken pot pie recipe out (and try this recipe for pies in the future!) Thank you!
Anonymous says
Great taste. I also used a glass pan and it stuck more than it should. Next time I’ll use less butter and a little water and perhaps a metal pan. Best GF pie crust for baked pie I’ve e made. . Thank you. liz
Melissa Erdelac says
Hey Liz,
You can try spraying the pan with nonstick cooking spray first. Glad you enjoyed the taste!
Best,
Melissa
Charlene says
My new favorite crust! Thanks!
Melissa Erdelac says
Yes! Makes me so happy, Charlene!
Best,
Melissa
lisa says
Oh my word this is a wonderful recipe! It works perfectly with coconut oil instead of butter. I’ve used it twice and am about to use it in nectarine frangipane tart. Thank you for sharing this awesome pie crust recipe!
Melissa Erdelac says
Thank you, Lisa! I really appreciate you taking the time to let me know!
Best,
Melissa
Nonie says
Thanks for this recipe! I left out the salt and sugar and only used half the butter and added little trickle of water, and it came out to be a nice flaky pie crust for my sweet potato pie! It’s a new tradition! 😉
Melissa Erdelac says
Oh, love this idea Nonie! Thanks for the tip!
Best,
Melissa
Heather says
Perfect for a fast and gluten free no bake pie crust! I never follow directions properly, something always interferes, even if i set out determined that i will follow a recipe exactly. So we had a fruit pie from a friend already made but we wanted a crust and I just found out I’m celiac so it needed to be GF. The recipe was similar to what I’d formulated in my head without knowing what proportions I’d need. And I was determined not to turn on my oven. I ran my oats through the blender (no food processor available) and mixed up the dry ingredients. I used less than 1/4 cup of powdered sugar and instead added about a tablespoon of honey to the melting butter which also helped as a binding ingredient. I also added about 2 tablespoons of the powered Peanuts which I’ve been adding to all kinds of stuff lately especially since neither of us has a nut allergy and i love it as a protein staple. After mixing all the ingredients, i had a very malleable crust that barely covered the bottom of the pie plate. I don’t know how many oats are in a breakfast pouch but i just kept blending them into a fine oat flower texture and adding them to the crust, mixing everything together well with my hands until it was stiff enough to hold together and there was enough to cover the bottom and sides of the pie plate.then i carefully scooted the fruit pie out of the flimsy plastic store bought crust cover our friend gave it to us on and into my crust. No baking needed and it was just what the pie needed!
Melissa Erdelac says
Thanks for all the notes, Heather! I’m goad to know it works as a no bake crust as well!
Best,
Melissa
Penny Clarke says
Can l use regular rollled oats, not quick cooking oats?
Melissa says
Hi Penny,
Yes, I would just blend them a little in the food processor first before adding the other ingredients.
Best,
Melissa
Beaubien Annette says
Love the taste but crust stuck too glass pan! Maybe if i would have sprayed first. Also I didn’t have enough for sides. But the taste was yummy
Melissa says
Hello Beaubien,
Was it a glass or metal pan? I normally haven’t sprayed first because it releases fine, but maybe the difference in the pan makes it stick more?
Best,
Melissa