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!
- 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
- 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.
Keywords: oat flour pie crust, gluten free vegan pie crust