Mmmmmmm…. PIE. Apple pie, blueberry pie, pumpkin pie, raspberry pie.. we don’t discriminate. We love them all!
We’re such pie fans that we had pie instead of cake at BOTH of our graduation parties!
Though we’ve previously shared other yummy pie recipes (pumpkin pie, pecan pie, chocolate cream pie, blueberry pie), we wanted to share an easy-to-make, no-fail, plant-based pie crust that can you can fill with your favorite pie filling.
This crust can be baked and then filled with a no-bake filling (strawberries anyone!?) OR filled and then baked with your favorite baked pie filling. Make it your own!
Ingredients
- Rolled oats – You’ll blend this up into oat flour using a food processor, blender or coffee grinder. If you use pre-ground oat flour, you’ll just need 3/4 cup.
- Whole wheat flour – Choose 100% whole wheat flour so you don’t miss out on the many nutrients that are stripped away when making white flour.
- Walnuts – Raw walnuts give this crust healthy fats and are great for creating a perfect texture.
- Maple Syrup – We selected to use maple syrup rather than pureed dates (our favorite sweetener) because of it’s smooth consistency. Pure (be sure the only ingredient in maple syrup!) maple syrup is still a much better choice than refined sugar (aka – white sugar). Other options include honey or agave.
Tips & Tricks
- If the dough sticks to the rolling pin or counter, sprinkle more whole wheat flour on the counter or top of the dough. Another option is to place a piece of parchment paper (*affiliate link) underneath the dough and on top.
- Should you realize the dough is too crumbly once you start rolling it out, return it to the bowl and mix in 1 more tablespoon of water. Continuing to roll out a crumbly dough can lead to a dough that breaks apart.
- The edges may not “brown up” as much as a typical pie crust so be sure not to over-bake this pie. The crust is done when the edges are firm but not hard.
We used this food processor (affiliate link) to blend the oats and walnuts.
Plant-Based 5-Ingredient Pie Crust
An easy-to-make whole grain pie crust that pairs perfectly with your favorite pie filling! Made with just 5 plant-based ingredients.
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Servings: 8
Calories: 135kcal
Equipment
- Food Processor
- 9 inch glass pie pan
- Rolling Pin
Ingredients
- 1 cup rolled oats
- 1/3 cup walnuts raw
- 1 cup whole wheat flour +1-2 Tbsp for rolling dough
- 1/4 tsp salt
- 2 Tbsp pure maple syrup or honey or agave
- 5-7 Tbsp water
Instructions
- Add rolled oats and walnuts to food processor, high speed blender or coffee grinder and blend into a fine flour. Add to medium mixing bowl.1 cup rolled oats, 1/3 cup walnuts
- Add whole wheat flour and salt to oat/walnut mixture and stir to combine. Add maple syrup and 4 Tbsp water and thoroughly combine using a large wooden spoon. Add additional water, 1 Tbsp at a time, and continue combining until a stiff dough forms. When you squeeze a handful of it, it should look smooth and completely hold together.1 cup whole wheat flour, 1/4 tsp salt, 2 Tbsp pure maple syrup, 5-7 Tbsp water
- When the dough is thoroughly moist and holds together when squeezed with your hand, form it into a ball.
- Place the dough on a lightly floured surface (whole wheat flour). Use your palm to gently flatten the dough into a disc. If the dough is too sticky, sprinkle with whole wheat flour. With a rolling pin, use firm and steady pressure to roll the dough until it's 12- to 13-inches in diameter.
- Transfer the dough onto a 9-inch glass pie pan. Without stretching the dough, use your fingers to gently press it into the bottom of the pie plate. Patch any holes or tears with excess dough from the edges.
- Use a knife to trim away the excess, and crimp the edges. To do so, use your index finger to push down on the edge of the pastry and use the finger and thumb of your other hand to pinch the pastry either side. Repeat around the rim of the pie. Use a fork to poke vent holes in the bottom of the crust.
- For pies with a no-bake filling, bake the pie crust in a preheated 350 degree F oven for 22-28 minutes or until crisp. Cool before filling.For pies that will be baked, simply add the filling and bake per filling instructions. Cover the edges of the crust with foil or a pie shield if it begins to look too dry or crisp.
Notes
If the dough sticks to the rolling pin or counter, sprinkle more whole wheat flour on the counter or rolling pin. Another option is to place a piece of parchment paper underneath the dough and on top.
If you realize the dough is too crumbly once you start rolling it out, return it to the bowl and mix in 1 more tablespoon of water.
Nutrition
Calories: 135kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 124mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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*We are a participant in affiliate advertising programs designed to provide a means for us to earn fees by linking to affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.
Is there any substitute that could make this recipe nut-free?
We haven’t tried it but you could replace the nuts with sunflower seeds. The fat really helps the texture and sunflower seeds have a high fat content. Let us know how it goes!