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!
- 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 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!
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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Oatmeal Pie Crust
- 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
- 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.
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FREQUENTLY ASKED QUESTIONS
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