Oatmeal Pie Crust Recipe (Print Version)
# Ingredients:
01 -
2 cups old fashioned rolled oats - certified gluten-free if needed
02 -
3 tablespoons sugar
03 -
½ teaspoon cinnamon
04 -
¼ teaspoon fine sea salt - optional, omit if using salted butter
05 -
6 tablespoons vegan butter, melted
06 -
1 tablespoon maple syrup or agave
07 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (177°C).
02 -
In the bowl of 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.
03 -
Add the melted butter, syrup, and vanilla. Process again until everything is well combined. The mixture should be moist and easily clump together.
04 -
Spoon the oat mixture into a 9-inch glass or ceramic pie plate, evenly distributing it around the dish. Starting in the center and working outward, firmly press the mixture into the bottom and sides. Use the flat bottom of a glass or measuring cup to press, and make sure the sides are firmly packed.
05 -
Bake for 16 to 18 minutes or until set and lightly golden. During the last few minutes in the oven, the crust may puff up slightly. After removing from the oven, use the measuring cup or a large spoon to gently press it down.
06 -
Cool completely, then add your favorite no-bake filling. Refer to notes for tips on filling types.
# Notes:
01 -
This crust works best with no-bake fillings such as chocolate, key lime, vegan cheesecake, or banana cream. Avoid using for baked pies with long bake times, as the crust bakes quickly.
02 -
If making a fat-free version, substitute applesauce for vegan butter. Increase bake time to 20 minutes for a softer yet stable crust.
03 -
Cool completely before filling. Store unfilled crust in the refrigerator for up to 3 days.