Oat Flour Pie Crust (Gluten-Free, Press or Roll)
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
- Add 1 cup oat flour, 1/3 cup tapioca flour, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon to a mixing bowl or food processor and mix to combine. Add 1/2 cup butter, cut into small pieces, and 2 tablespoons maple syrup, then mix until the mixture looks crumbly. Add 1 tablespoon cold water and mix just until a dough forms.The dough should hold together when pressed between your fingers without feeling wet or sticky. If it feels dry, add another teaspoon of water. If it feels sticky, let it rest for a few minutes so the oat flour can hydrate.
- Press method: Press the dough evenly into a 9-inch pie plate, working it up the sides and shaping the edges as desired.Roll method: Roll the dough between two sheets of parchment paper, then gently transfer it to the pie plate and shape the edges.
- If the dough feels too soft to work with, chill it for 15 to 30 minutes before baking or filling.
Video
Notes
Let the dough rest: I’ve found that oat flour needs a few minutes to soak up the liquid. When I rush this step, the dough feels gritty and harder to work with.
Start with less water: I always add the water slowly. Oat flour absorbs quickly, and once the dough gets sticky, it’s hard to fix.
Pressing is the easiest option: If rolling out pie crust stresses you out, press the dough into the pie plate instead. That’s how I make this most of the time, and it still looks beautiful with fluted edges.
Keep an eye on the edges: Oat flour browns faster than wheat flour. I usually add a pie shield or a little foil once the edges start to color.
Adjust for savory pies: When I’m making quiche or pot pie, I reduce the maple syrup and leave out the cinnamon so the crust doesn’t taste sweet.
Did you make this recipe?Please let me know in the comments below how it turned out :)