Oatmeal Pie Crust Recipe

Introduction

This oatmeal pie crust is a simple, gluten-free base perfect for no-bake pies. Made with rolled oats and vegan butter, it provides a wholesome, slightly sweet foundation that pairs beautifully with a variety of creamy fillings.

Ingredients

• 2 cups old fashioned rolled oats (certified gluten-free if needed)
• 3 tablespoons sugar
• ½ teaspoon cinnamon
• ¼ teaspoon fine sea salt (optional, omit if using salted butter)
• 6 tablespoons vegan butter, melted
• 1 tablespoon maple syrup or agave
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (177°C).
2. Step 2: In 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.
3. Step 3: Add the melted vegan butter, maple syrup, and vanilla extract. Process again until the mixture is well combined, moist, and clumps together easily.
4. Step 4: Spoon the oat mixture into a 9-inch glass or ceramic pie plate. Evenly distribute it, then firmly press the mixture into the bottom and up the sides, using the flat bottom of a glass or measuring cup and your hands for a tight crust.
5. Step 5: Bake the crust for 16 to 18 minutes or until it’s set and lightly golden. The crust may puff up slightly near the end; gently press it down using a measuring cup or large spoon once removed from the oven.
6. Step 6: Allow the crust to cool completely before adding your favorite no-bake pie filling.

Tips & Variations

• For a fat-free version, substitute ½ cup applesauce for the vegan butter, omit the maple syrup, and bake for 20 minutes. This yields a softer, chewier texture.
• If you don’t have a food processor, pulse the oats briefly in a blender until coarse, then mix with the other ingredients by hand.
• This crust works best with no-bake fillings such as chocolate, key lime, vegan cheesecake, or banana cream pies.
• Avoid using dairy butter as it changes the texture, making the crust too hard.

Storage

Once baked and cooled, cover the crust with plastic wrap and refrigerate for up to 3 days before filling. It also holds well for a couple of days after filling, but moist fillings may soften the crust over time. Reheat is not recommended for this crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this crust for baked pies?

This crust is not ideal for pies that require long baking times, such as pumpkin pie, because it bakes quickly and may not hold up. It’s best suited for no-bake pies or pies with short bake times.

What can I use if I don’t have vegan butter?

You can substitute applesauce for a fat-free option, though the crust will be softer and chewier. Avoid using dairy butter as it alters the texture and firmness.

Oatmeal Pie Crust Recipe

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★★★★★

4.8 from 59 reviews

This easy and wholesome oatmeal pie crust is a perfect gluten-free and vegan base for your favorite no-bake pies. Made from rolled oats, vegan butter, and natural sweeteners, it offers a slightly crunchy yet tender texture that complements creamy fillings like chocolate, key lime, or vegan cheesecake. Quickly prepared with a food processor and baked for just under 20 minutes, this crust provides a healthy and delicious alternative to traditional graham cracker crusts.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 1 9-inch pie crust 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free, Vegan

Ingredients

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Pie Crust Ingredients

• 2 cups old fashioned rolled oats (certified gluten-free if needed)
• 3 tablespoons sugar
• ½ teaspoon cinnamon
• ¼ teaspoon fine sea salt (optional, omit if using salted butter)
• 6 tablespoons vegan butter, melted
• 1 tablespoon maple syrup or agave
• ½ teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
2. Process Dry Ingredients: In a large food processor bowl, combine the oats, sugar, cinnamon, and optional salt. Process for about 10 seconds, then pulse until oats are mostly broken down but still have a coarse texture.
3. Add Wet Ingredients: Add melted vegan butter, maple syrup (or agave), and vanilla extract to the oat mixture. Process again until the mixture is well combined, moist, and clumps together easily.
4. Shape Crust: Spoon the oat mixture into a 9-inch glass or ceramic pie plate. Evenly distribute around the dish, pressing firmly into the bottom and sides using the flat bottom of a glass or measuring cup. Use your hands as needed to ensure the crust is packed firmly, especially on the sides.
5. Bake: Bake for 16 to 18 minutes until the crust is set and lightly golden. It may puff slightly toward the end of baking; once out of the oven, gently press it down again with a measuring cup or large spoon.
6. Cool and Fill: Allow the crust to cool completely before adding your favorite no-bake pie filling such as chocolate, key lime, vegan cheesecake, or banana cream.

Notes

• Do not substitute dairy butter, as it creates too hard a crust; vegan butter with higher water content works best.
• For a fat-free/oil-free version, use ½ cup applesauce instead of vegan butter, omit maple syrup, and increase bake time to 20 minutes. Texture will be softer but still holds together well.
• If you don’t have a food processor, pulse oats briefly in a blender, then mix ingredients in a bowl—avoid over-blending to maintain texture.
• This crust is best suited for no-bake pie fillings; it’s not ideal for pies requiring longer baking times, such as pumpkin pies.
• Store the baked crust covered in plastic wrap in the refrigerator for up to 3 days before filling; it holds well for a couple of days once filled but moisture-heavy fillings may soften texture.

Keywords: oatmeal pie crust, gluten free pie crust, vegan pie crust, no-bake pie crust, healthy dessert crust, easy pie crust