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
Make sure your vegan butter or coconut oil is ice cold.
This makes sure that your pie dough becomes a dough and not a batter.
You can use this pie crust for a savory pie as well!
Simply omit the maple syrup.
Use this pie crust with a 9″ pie.
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!
Need more vegan pie dough tips?
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:
Best Ever Vegan Pumpkin Pie
Amazing Vegan Apple Pie
Easy Vegan Chocolate Pecan Pie
Best Vegan Pecan Pie
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
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!
Easy Oat Flour Pie Crust Recipe (Vegan + Gluten Free)
5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews
- Author: Britt Berlin
- 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
Scale
- 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 piedough: 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.
