Oat Flour Pie Crust

With a delicious flavor and wonderful texture, this crust makes for the best gluten & dairy-free pies!

5 from 1 vote

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Course: Clean Eating Dessert Recipes

Cuisine: American

Prep Time: 15

Total Time: 15

Servings: pie crust

Calories: 170kcal

Author: Violet Parcha

2 cups oat flour if this crust needs to be gluten free, make sure to use gluten-free oat flour
1/4 cup coconut oil cold
1/4 teaspoon salt
2 teaspoons coconut sugar optional
Cold water

In a mixing bowl, combine the oat flour, salt, and coconut sugar.
Add the coconut oil to the bowl and cut it in using a pastry blender.
Add 1/3 cup of water and mix the dough using your hands.
Continue adding water, 1 tablespoon at a time, until the dough clumps together but isn't too sticky.
Roll the dough out between two pieces of parchment paper until it's about 1/8 inch thick.
Transfer the crust to a pie pan and gently press it into the crease to make sure there aren't any air bubbles. If you are pre-baking the crust, poke a few holes in the bottom with a fork.
Trim the edges of the crust so you have about a 1/2 inch overhang.
Crimp the edges or add the filling and a top crust and crimp the two crusts together.
Bake the pie for 15 -20 minutes or according to your pie recipe's instructions.

You can substitute butter for the coconut oil.