If making pies are super frustrating for you due to the stress of rolling the crust out and just hoping and praying that you don't end up with a mess, you are going to LOVE this Easy Oat Flour Pie Crust. It's so delicious, full of whole grains, and easy peasy.

Let the fearless healthy pie making begin.

Why We Love This Recipe (and You Will Too)

I love pies (who doesn't?) but I so do not love rolling pie crusts. Sure, delicate typical pie crusts tastes amazing, but they're almost always full of refined white flour and oh my, the stress of rolling and trying to make sure the crust doesn't break when you move it over to the pan. No thanks.

I'd so much rather have a crust that's easy peasy and gets the job done and tastes good. And personally, I just love the taste of oat flour in everything. So why not make a pie crust out of oat flour too?

You can of course buy oat flour premade, but why when homemade oat flour is a breeze to make. It's a fantastic way to make your gluten-free baking more affordable.

This crust is great because it's:

easy
affordable
healthier than a crust made with refined white flour
flexible
delicious

We don't eat many grains these days, but we totally make exceptions for popcorn year round and delicious pies during the Holiday season.

And since this crust is so simple, I literally make four pies for Thanksgiving and Christmas either using this recipe or this Easy Gluten-free Pie Crust. One can never have too much healthy pumpkin pie, am I right?

This Gluten-free Oat Flour Pie Crust is just simply a great recipe that I'm sure you'll make over and over again.

Ingredients and Substitutions

Gluten-free Oat Flour – You can use another gluten-free flour, but the taste will be different and you'll likely want to not substitute for the cornstarch, as you'll want the additional binding qualities that the cornstarch lends to the recipe. Oats have a bit of gumminess that other gluten-free flours just don't have.
Coconut Flour – Coconut flour adds flavor to the pie crust and reduces the carbohydrate load of the oats. You can use almond flour instead but you might want to reduce the liquid if doing so. Arrowroot or cornstarch could be substituted for a lighter crust, but you'll need to reduce the liquid more and reduce the fat as well.
Butter – Of course butter adds great flavor but you could use coconut oil as well.
Water – If you'd like, you could use coconut milk or almond milk to add fat and lower the glycemic load of the crust.
Low-carb Brown Sugar -This works great, but you can use pretty much any sweetener you like for this crust.
Salt – If using salted butter, you can omit this if desired, but I personally like a bit of extra salt in all my desserts.

Instructions

oat flour pie crust step by step directions.

Mix flours, sweetener, and salt
Add the cooled and cubed butter. Mix.

step by step instructions for making oat flour pie crust.

Using a pastry cutter or your hands mix to get crumbs.
Add 2 tablespoons water and stir. Add remaining water and knead to make the dough.
Wrap dough in plastic wrap and chill for an hour.
Preheat oven to 375F.
Line a pie pan with safe parchment paper (if desired).

oat flour pie crust step by step photos.

Add the pie crust dough and using your hands, start pressing until the dough is evenly distributed in the pie pan.
Carefully cut off the edges and prick the bottom of the pie a few times with the tines of a fork.
Place parchment paper on top of dough with rice or dried beans if desired.
Bake for 15 – 20 minutes.
Remove from oven and let cool.

How to Store

If you're not going to bake your pie immediately, you'll want to at least pre-bake the crust first, otherwise the oat flour will make the crust kind of gummy.

You can freeze the baked pie crust for future use, if you like.

Serving Notes

If you're going to be making a custard pie (or pumpkin pie, for example) or a fresh fruit pie, pre-baking the pie is recommended. If making a cooked fruit pie, however, just put the filling in the crust and bake.

Of course for a no-bake pie, you'll want to bake the crust.

And for all pies, you'll definitely want to top the pie with this Sugar-free Dairy-free Whipped Cream.

More Healthy Dessert Recipes

Ingredients

1 1/2 cups oat flour
1/3 cup coconut flour see notes for alternatives
1/3 cup butter (or coconut oil)
1/4 cup water
2 tablespoons low carb brown sugar or alternative
1 pinch salt if desired

Instructions

Cube butter.
Mix flours, sweetener, and salt in a bowl.
Add the cooled and cubed butter.
Mix the ingredients using a pastry cutter or your hands mix the ingredients until crumbly.
Add 2 tablespoons water and stir to combine.
Add remaining water and knead to make a soft buttery dough.
Wrap dough in plastic wrap. Refrigerate for 1 hour to firm the dough and make it easier to work with. This isn't necessary but is preferred.
Preheat oven to 375F.
Line pie pan with safe parchment paper (if desired).
Place dough in pan and using your hands, press until the dough is evenly distributed in the pie pan.
Carefully remove the edges and prick the bottom of the pie a few times with the tines of a fork.
If par-baking, bake the pie crust in the preheated oven for 15 – 20 minutes or until golden brown.
Remove from oven and let cool.

Notes

You can substitute almond flour for the coconut flour, but you might want to reduce the liquid if doing so. Arrowroot or cornstarch could be substituted for a lighter crust, but you'll need to reduce the liquid more and reduce the fat as well.

Note: You can place parchment paper (see this post about silicone safety to see why I like that brand) on top of the dough and add rice or dried beans to press the dough down and prevent it from rising.

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

6 Comments

Casey says:

Dec 28, 2025 at 6:50 pm

Hello, can this be used for a pot pie?

1. Adrienne says:
  
  Dec 28, 2025 at 9:05 pm
  
  Hi Casey! Good question. I think you could do it. Definitely for the base, but using a pat in the pan crust to top a pot pie might be tough. You could try to press it on a cutting board and move it gently, but otherwise you could drop it like small biscuits on top. It won’t rise, however, but it will be crust like. Does that sound like it would work for you?
  
Carol L says:

Nov 23, 2025 at 12:36 am

Oats are very high carbs, can I sub almond flour for it? Oat FIBER is ok, but it’s fiber and this much wouldn’t be good for the gut. I often use a bit (up to a tablespoon) to help hold together keto flours which often crumble without something to help bind them together..

1. Adrienne says:
  
  Jan 9, 2026 at 10:01 pm
  
  Hi Carol – sorry for the delay. Making a change like that is a little tough. You can try it but not sure how well it would work. I did a quick run and it needs more tweaking but basically you could try it and reduce the fat a little and add some kind of a binder or some more flour. Possible binders would be a vegan egg replacer or egg itself. Would that all work for you?
  
Patty says:

Sep 11, 2025 at 11:46 am

Hello.
To confirm the recipe ingredients. I’m using oat flour with either cornstarch or coconut flour or add 1/3 cup of each to the oat flour?
Thank you

1. Adrienne says:
  
  Sep 21, 2025 at 7:23 pm
  
  Hi Patty! Sorry for the delay. I just updated the recipe for you. Let me know if that makes it clear or if you need more help. Thanks for reading and hope you like it!