Easy Oat Flour Pie Crust Recipe (Vegan + Gluten Free)
This is the easiest oat flour pie crust that’s perfect for both vegan and gluten free eaters! Just 5 simple ingredients and just oat flour, this vegan and gluten free pie crust dough is great for any pie recipe, vegan or not!
The only gluten free vegan pie crust you need:
If you’re looking for a good vegan gluten free pie crust with a not-so-expensive-flour, then you need to try this oat flour pie crust.
It’s perfectly buttery, crisp, and light when baked and works for both sweet and savory pies! You can even make a lattice pie crust with it. Like my flaky vegan pie crust and my gluten free pie crust, we’re only using a few simple ingredients (just 5 of them, and one is water!), and it’s just so easy to make.
Save this pie recipe for all of your holiday pie needs!
Ingredients + Substitutions
This oat flour crust is already quite parred down. Vegan pie doughs are essentially all-butter pie crust recipes, with a few minor changes. Instead of dairy butter, we use vegan butter!
However, this gluten free vegan pie crust is quite special because you just need oat flour- no other special flours!
- Oat flour: I used store-bought oat flour, but you can use your own homemade oat flour. The texture will be quite rustic, but this allows some to ensure that the oat flour is gluten free and organic as needed.
- Arrowroot starch: You can also use cornstarch here. Tapioca will be too gummy. Please make sure whichever you use is still good to go though! Sometimes, we forget that our cornstarch or arrowroot starch has accidentally expired, which will be no good for this recipe, as it really depends on it.
- Vegan butter: I really like Miyoko’s butter, Earth Balance, or Flora Plant Butter. You can also swap in coconut oil as needed.
- Maple syrup: If you’re using this oat flour pie crust for a savory recipe, you can simply omit!
- Chilled water: It’s imperative that your water is ice cold. Any warmer, and you risk ruining your pie dough because the butter will melt in the process.
How to make an oat flour pie crust (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
If you’ve never made a pie dough before, don’t worry: this oat flour pie crust is just so incredibly simple, you’ll be a pro in no time! I recommend using a food processor for the best results. You can use a pastry cutter and bowl, but honestly, the food processor is the way to go!
To make a gluten free vegan oat flour pie crust:
- Pulse the oat flour and arrowroot together.
Just blitz the two together until combined! That’s all that’s needed!
- Cut the vegan butter into the flour mixture.
You’ll pulse everything together until it reaches a sand-like texture. This should take about 10-15 seconds.
- Add in the maple syrup and water simultaneously while processing the flour mixture.
This will help the ingredients really blend together nicely. It’s important to only add 1 tbsp of each at a time.
- Chill your pie dough.
Once you’ve reached a thick and consistent oat flour pie dough, you’ll wrap it tightly and store it in the fridge for 30 minutes before rolling out.
And that’s it! Once you’ve chilled your pie dough, you can use it to be rolled out for your desired vegan pie recipe. You can even use this pie dough recipe to make a lattice crust or double crust over your vegan apple pie. Just make sure to double the recipe!
How do you keep gluten free pie crust from crumbling?
With this recipe in particular, it shouldn’t crumble a lot, if at all. If you haven’t added enough water to your crust, you might notice it is a bit delicate when rolling onto your pie dish. This isn’t a big deal, as you can easily seal off the cracks once the pie crust is secured in the pie dish!
The biggest reason why a gluten free pie crust might crumble, though, is not using arrowroot or cornstarch. Whichever you use, please do use it! It helps to bind the oat flour together, which will yield the perfect oat flour pie crust once baked.
More vegan gluten free pie crust tips & tricks
This makes sure that your pie dough becomes a dough and not a batter.
Simply omit the maple syrup.
If you need to use a bigger pie dish, you can easily double this recipe. I also sometimes will use this recipe converter to convert the recipe to the exact size I need!
Check out this whole vegan pie crust guide, including how to make a lattice crust and transfer the pie dough to the pie dish!
You are just going to absolutely love this super easy oat flour pie crust. It’s perfect for all of your holiday pie needs, and all eaters will love this.
Check out these wonderful vegan pie recipes below for some inspiration!
More vegan pies you’ll love:
Easy Vegan Chocolate Pecan Pie
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Easy Oat Flour Pie Crust Recipe (Vegan + Gluten Free)
- Prep Time: 5
- 30 minutes, chill time:
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This is the easiest oat flour pie crust that’s perfect for both vegan and gluten free eaters! Just 5 simple ingredients and just oat flour, this vegan and gluten free pie crust dough is great for any pie recipe, vegan or not!
Ingredients
- 190 grams oat flour, gluten free certified as needed
- 40 grams arrowroot starch
- 1/8 tsp finely ground sea salt
- 115 grams vegan butter, cubed + chilled
- 2 tbsp maple syrup
- 6–7 tbsp chilled water
Instructions
- Please read through all instructions before beginning.
- Prep: Measure out all ingredients. Lightly grease or oil a 9″ pie dish (about 1″ deep) and set aside.
- Make the pie dough: In a food processor, blitz the oat flour, arrowroot, and sea salt together to combine. Then add in the cold cubed vegan butter, and pulse again until you reach a sand texture. Then begin to process the mixture while simultaneously adding in the maple syrup 1 tbsp at a time, followed by the water, 1 tbsp at a time until you reach a consistent dough.
- Chill the pie dough: Wrap the dough into the shape of a flat disk in either parchment paper or plastic wrap, and store in the fridge for 30 minutes.
- Roll out the dough: Lightly flour a clean surface or pie mat with oat flour, as well as your rolling pin. Roll out the pie dough to be about 12″ in diameter for a 9″ pie. Then carefully transfer the pie dough using your rolling pin into your pie dish. Gently lift the sides of the dough to scoot the pie dough down so that it doesn’t stretch and break.
- Shape the pie crust: Trim any overhanging edges of the dough with kitchen scissors. You can use the scraps of the pie dough for pie crust decorations. Shape the edges with your hands or using a fork, then place the crust into the fridge to chill while you preheat the oven to 400F.
- Bake or Par-Bake the crust: Follow the instructions of your recipe to make the oat flour pie crust either for as a par-baked pie crust, completely baked pie crust, or unbaked pie crust, like with this vegan pumpkin pie.
do you think coconut butter could work as a replacement for vegan butter?
Hi Giulianna! Definitely not for this recipe unfortunately- but coconut OIL will definitely work!
Wow, I love how simple and easy this recipe is! I am just wondering for how long and at what temperature would I need to par-bake this pie crust? Thank you!
Hi Jo! Aw I’m so happy to hear it!! You can par-bake this crust at 415F and for about 7-9 minutes if you’re using this for a pumpkin pie, depending on how your oven cooks (if the air is flowing evenly, etc). But if it’s for a fruit pie (like a cranberry pie), you can bake it for 15 minutes. If you notice its browning too quickly, you can reduce the heat!
Can this be modified for a savory pie crust? I’m guessing if it could there would need to be modifications because of the liquid in the syrup? Looks wonderful!
Yes, definitely! Simply omit the maple syrup and swap in water at an equal ratio 🙂
Well shoot- I had decided to use this recipe for Thanksgiving pies but now that I’ve come here this morning to start baking, I see that your ingredients are listed by weight and I don’t have a kitchen scale 🙁
Oh! And after looking again I see there is a conversion button- how clever!! Ok… good to go! Will report back with how it goes!
Yes!! I’m so sorry for the confusion!! I switched to using the conversion button because Pinterest would sometimes get confused if I listed both gram and cup measurements next to each other- but I’m realizing our conversion button is not as obvious to see, so we’re working on changing that! I hope you loved the crust! 🙂
How long to completely bake for a cream pie filling to be added?
You can fully bake the pie for 20-24 minutes, or until lightly golden!
Great recipe! and thanks! for the weight measurements, that’s a game changer for gluten free recipes, Ingredients are too expensive to have flops!
Does this crust need to be parbaked if I were to use it for your apple pie recipe?
Hi there! Nope, no need to par bake it!
Awesome, tried it yesterday!
Did it without the starch and worked perfectly fine …thank you!
This is wonderful!! So happy to hear it!! Enjoy 🙂
I omitted the sugar since I like a savory crust. It works! Needed 15 minutes baking for this crust to harden for my recipe, which called for a pre-baked crust.
ALSO, this can be used to make easy cut-out cookies for the holidays! It keeps a shape very well. Sub maple for molasses and add spices to make it gingerbread! Too easy, too adaptable…. I love this recipe.
This is so wonderful!! So so happy to hear how much you love the crust 🙂 It really can be versatile! Enjoy!
This crust is amazing! It was easy to work with and I could even make a double crust fluted edge pie that was delicious and beautiful! I was quite proud of my pie! Thank you!
Is it possible to freeze the rolled out dough circles in vacuum tight container flat and thaw and use for future? This would be such a treat that I could prepare in advance for my elderly veteran father who lives far from me. I stock up his freezer with healthy comfort foods and he craves his mom’s pies a lot but being diabetic, gf dietary issues etc and with a lot of health issues this is something I could only do for my in person visits. Having this ready to go whenever he wants would be amazing! Please let me know if I this is possible and if you have any tips it’d be much appreciated!
Hi Molly!! Absolutely!! You can definitely do that!! If you want to shape the dough in a tart pan too- then remove it when it’s frozen, you can easily just bake from frozen then too! This would be so lovely to have prepped for him, how wonderful and sweet are you! Let me know how it goes!!