I have made dozens of pies in my day, but they have primarily had a grain-free crust. I have shifted away from baking with almond flour to using more oat flour, so I selfishly wanted to create a pie crust that better aligns with my dietary needs. This crust is easy to make with minimal ingredients, and no chill time is required!
How to make this gluten-free dairy-free pie crust
You will need ingredients to make this pie crust:
- Oat flour
- Granulated sugar of choice (I suggest coconut sugar)
- One large egg
- Avocado oil
Use a medium bowl to mix the dry ingredients (oat flour + sugar), and a separate small bowl for the wet ingredients (egg + oil), then pour the wet ingredients into the bowl with the dry ingredients, stir, and voila! Your perfect pie crust dough. And don’t be afraid to get your hands dirty (you will need to eventually anyway) – I usually stir a bit first with my spatula, then my hands do the rest to make the dough into a ball.
After you form of a ball of dough with your hands, you will place it between two sheets of parchment paper to roll it out into a crust. I usually aim for anywhere between 1/8-inch to 1/4-inch thickness. Once you remove the top sheet of parchment paper, you can flip the rolled out dough into your pie plate. If you are a perfectionist, it is time to let those tendencies go with this recipe. Don’t worry if the dough doesn’t fit the pie plate perfectly, just use your fingers to fix any cracks and seal the dough around the edges. A messy pie crust is more beautiful and authentic in my opinion.
Substitutions you can make
Oat flour: If you don’t have oat flour on hand, brown rice or white rice flour would work. You could also try a pre-made gluten-free baking mix (like my Healthified mix or Bob’s Red Mill). I imagine almond flour would work as well.
Granulated sugar: I like to use coconut sugar in this recipe, but feel free to use traditional white or brown sugar or a brown sugar substititute like Swerve brand
Avocado oil: Avocado oil and coconut oil are the best to bake with due to their high heat point, but melted butter would work too (note that the crust would no longer be dairy-free). Olive oil would also be an option.
Gluten-Free Dairy-Free Pie Crust
Equipment
- mixing bowl
- Rolling Pin
Ingredients
- 1½ cups oat flour 135 g
- 2 tablespoons granulated sugar of choice I used coconut sugar; 18g
- 1 large egg beaten
- ⅓ cup avocado oil
Instructions
- In a large mixing bowl, combine the oat flour and sugar and stir. In a separate small bowl, whisk together the egg and avocado oil until creamy.
- Pour the egg mixture into the bowl with the flour mixture and stir until combined and a dough is formed.
- Use your hands to gather the dough into a ball. Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll it out to ⅛- to ¼-inch thick. Flip the flattened dough across the pie plate, using your fingers to press onto the bottom, fix any cracks and seal around the edges.
