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Oat Flour Pie Crust
This easy oat flour pie crust doesn't need rolling and is a breeze to make. It's gluten-free with a vegan option and is sure inspire you to make a lot more pies in the future!
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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 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 reduce the liquid slightly. For a lighter crust, arrowroot or cornstarch can be used instead, but you’ll need to reduce both the liquid and the fat.
Note: For par-baking, place parchment paper over the dough and add rice or dried beans to prevent the crust from puffing up. If preferred, you can skip parchment and simply grease the pan instead. For more details on parchment options. see this post about silicone safety.