Oat Flour Pie Crust Press or Roll with Maple Syrup
This Oat Flour Crust is the best gluten-free pie crust, packed with more depth of flavor than white flour crusts and made with oat flour, tapioca flour, butter, and maple syrup. Using clean, simple ingredients you likely have in your pantry, this easy-to-shape crust can be pressed or rolled and is ready for any pie filling!
This Oat Flour Crust is the best gluten-free pie crust that’s not only easy to shape and work with but also packed with more depth of flavor than a white flour pie crust. What sets this recipe apart is using simple ingredients you most likely already have in your pantry—things like oat flour, tapioca flour, butter, and maple syrup. Whether you’re grinding your oat flour at home with quick or regular oats or grabbing a bag from the store, you’ll love how this crust comes together in just a few minutes and is ready for your favorite pie fillings. Plus, the dough is so versatile—it can easily be pressed into the pie plate or rolled out for a more traditional crust look.
As a home cook, I love that this traditional pie crust alternative gives everyone a chance to enjoy pie, even those with gluten sensitivities. You can customize it using all oat flour or a mix of oat flour and tapioca flour, and you’ll still get a crust that’s made with clean natural ingredients and perfect for sweet or savory recipes. It’s truly the best gluten-free pie crust for anyone who loves pie as much as I do!
Why You’ll Love This Oat Flour Crust for Pie Recipe
- So Easy to Work With: Whether you’re pressing it in or rolling it out, this crust is super simple to handle.
- Gluten-Free Goodness: Made with oat and tapioca flour, it’s naturally gluten-free and great for everyone at the table.
- Everyday Ingredients: You probably already have everything you need—no fancy shopping trips required!
- Sweet or Savory: This crust is a winner for both your dessert pies and savory creations.
How does a gluten-free oat flour pie crust compare to a traditional pie crust?
A gluten-free oat flour pie crust uses oat flour instead of wheat flour, which means it lacks the elasticity gluten provides. This gives it a tender, slightly crumbly texture and a nutty oat flavor. It’s also easier to press into the pan, while traditional crusts are flakier and more elastic.
Ingredients & Substitutions
Here is everything you need to make the best gluten-free pie crust recipe:
Oat Flour: You can use storebought oat flour or grind your own from quick oats or old-fashioned oats in a bender or food processor.
Tapioca Flour: You can use arrowroot powder or cornstarch instead. You can also omit the tapioca flour in the crust and add an additional 1/2 cup of oat flour.
Butter: Try coconut oil or a dairy-free butter if you need a vegan option.
Maple Syrup: Honey or agave syrup are great substitutions here.
Cinnamon: This adds a little kick of flavor. But you can omit it if you prefer.
Salt: You can use any salt variety you like or omit it.
How to Make My Gluten-Free Oat Flour Pie Crust Recipe
Here are easy, detailed, step-by-step instructions for making my easy oatmeal pie crust recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Crust Dough
In a mixing bowl or food processor, combine 1 cup oat flour, 1/3 cup tapioca flour, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon. Pulse until blended. Cut 1/2 cup butter into small pieces and 2 tablespoons maple syrup into the mixture and pulse until the mixture is crumbly. Add 1 tablespoon cold water and pulse until a dough forms.
Step 2: Shape the Crust
Press Method: Use your hands to press the dough evenly into a pie dish.
Roll Method: Roll it out between two sheets of parchment paper, then transfer it to your pie plate.
Chill the crust for 15–30 minutes, or bake it immediately depending on your recipe.
How to Blind Bake an Oat Flour Pie Crust
Press or roll it into your pie plate, then chill it for 15–30 minutes to help it hold its shape. Next, line the crust with parchment paper and fill it with pie weights, dried beans, or rice to prevent puffing. Bake at 375°F (190°C) for about 12–15 minutes, remove the weights and parchment, and bake for another 5–7 minutes or until it’s lightly golden. It’s perfect for pies with no-bake or custard fillings!
Helpful Recipe Notes
Keep It Cool: Cold butter is the secret to a flaky, tender crust.
Sweet or Not?: Add an extra splash of maple syrup if you’d like it to be a little sweeter.
Chilling Is Key: Popping the dough in the fridge makes it easier to handle if it gets too sticky, especially if you’re rolling it out.
Delicious Serving Suggestions
- Blueberry Pie: This crust pairs perfectly with juicy blueberry filling for a classic dessert.
- Pumpkin Pie: The warm spices in pumpkin pie taste amazing with the subtle nuttiness of this oat flour crust.
- Cherry Pie: Try it with a sweet and tangy cherry pie filling for a gluten-free twist on a favorite.
- Chocolate Silk Pie: The rich, creamy filling of a chocolate silk pie is a delicious match for this crust.
- Chocolate Cream Pie: Use this crust as the base for a smooth and dreamy chocolate cream pie.
- Savory Pie: This crust isn’t just for desserts—omit the cinnamon and it works beautifully for quiches, pot pies, or veggie tarts.
- Mini Pies or Tarts: Use this dough for single-serving pies or tarts filled with your favorite sweet or savory flavors.
- Mini Treats: Use it for hand pies or tartlets for a fun, snack-sized twist.
- Holiday Must-Have: This crust will shine on your holiday dessert table.
- Leftover Dough Ideas: Bake any extra dough into simple cookies or crackers for a quick treat.
- Gluten-Free Cheesecake: Use it as a base for your favorite cheesecake recipe.
Do you love oat flour desserts? Check out more of my easy and nutritious oat flour recipes:
Oat Flour Pie Crust Press or Roll with Maple Syrup
Ingredients
- 1 cup oat flour
- 1/3 cup tapioca flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup butter
- 2 tablespoons maple syrup
- 1 tablespoon cold water
Instructions
- In a mixing bowl or food processor, combine 1 cup oat flour, 1/3 cup tapioca flour, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon. Pulse until blended. Cut 1/2 cup butter into small pieces and 2 tablespoons maple syrup into the mixture and pulse until the mixture is crumbly. Add 1 tablespoon cold water and pulse until a dough forms. Add a little more cold water if needed.
- Press Method: Use your hands to press the dough evenly into a pie dish.Roll Method: Roll it out between two sheets of parchment paper, then transfer it to your pie plate.
- Chill the crust for 15–30 minutes, or bake it immediately depending on your recipe.
Video
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Thank you, Henry 🙂
Thank you! This is the exact recipe I was looking for. I can’t wait to make it 🙂
You’re welcome, Linda! Please let me know how it turns out 🙂
I’m excited to share this really easy recipe for a melt-in-your-mouth pie crust made of oat flour. I hope you enjoy it, too!