Oatmeal Pie Crust (Print Version)
# Ingredients:
01 -
6 tablespoons melted vegan butter
02 -
1 tablespoon maple or agave syrup
03 -
½ teaspoon cinnamon powder
04 -
2 cups rolled oats (use gluten-free if necessary)
05 -
3 tablespoons granulated sugar
06 -
¼ teaspoon fine salt (skip if using salted butter)
07 -
½ teaspoon vanilla flavoring
# Instructions:
01 -
Set your oven to 350°F (177°C) and let it warm up.
02 -
Throw the oats, sugar, salt (only if needed), and cinnamon into a big food processor bowl. Blend for about 10 seconds, then pulse a few times until the mixture looks coarse but not totally ground up.
03 -
Pour in the melted butter, vanilla, and syrup. Run the processor again until everything sticks together lightly and feels damp to the touch.
04 -
Take the oat mix and spread it into a 9-inch pie plate, making it even all around. Push firmly using the bottom of a cup or glass, starting from the middle and going outward. Tightly pack the sides too.
05 -
Pop the crust in the oven and bake until it’s a bit golden and firm to the touch, about 16–18 minutes. If it puffs slightly while baking, gently press it back down using a spoon or your measuring cup after it’s out of the oven.
06 -
Let the crust cool fully before adding a no-bake filling of your choice. Check extra notes for filling ideas.
# Notes:
01 -
This crust handles no-bake fillings like vegan cheesecake, key lime, chocolate, or banana cream best. It’s not ideal for pies needing longer bake times.
02 -
To make it fat-free, swap vegan butter with applesauce. For a stable but soft crust, increase baking to 20 minutes.
03 -
Wait until completely cooled before stuffing it. Keep unused crust in the fridge for up to three days.