Description
This Gluten-Free Oat Flour Pie Crust is a rustic, flavorful alternative to traditional pastry. With a hint of nuttiness and a tender, biscuit-like texture, it pairs beautifully with fruit fillings like apple or berry, as well as savory quiches. It is naturally whole grain and much easier to handle than many gluten-free doughs.
Ingredients
1 ½ cups certified gluten-free oat flour (store-bought or homemade)
½ cup tapioca flour (or cornstarch) – essential for binding the crust
1 tablespoon granulated sugar (omit for savory pies)
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
4–6 tablespoons ice-cold water
1 teaspoon apple cider vinegar (helps tenderize the dough)
Instructions
1. Prepare the Dry Mix: In a food processor (or large bowl), pulse the oat flour, tapioca flour, sugar, and salt just to combine.
2. Cut in Butter: Add the cold, cubed butter. Pulse a few times (or use a pastry blender) until the mixture resembles coarse wet sand with some pea-sized chunks of butter remaining.
3. Add Liquid: Sprinkle in the apple cider vinegar and 4 tablespoons of the ice water. Pulse or mix gently.
4. Test the Dough: Pinch a small amount of dough between your fingers. If it holds together, it’s ready. If it crumbles apart, add more ice water, 1 tablespoon at a time, until it comes together. (Do not make it too wet/sticky).
5. Form & Chill: Gather the dough into a ball and flatten it into a thick disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. (Oat flour needs time to absorb the moisture).
6. Roll Out: Remove the dough from the fridge. Place it between two large sheets of parchment paper. Roll the dough out into a 12-inch circle. (Using parchment is crucial as oat dough can be sticky).
7. Transfer: Peel off the top layer of parchment. Invert the pie dish over the dough, flip the whole thing over, and gently peel off the remaining parchment layer. Press the dough gently into the pan.
8. Finish Edges: Oat flour dough can be crumbly, so crimping might be difficult. Instead, use the tines of a fork to press a decorative pattern around the rim.
9. Blind Bake (Optional): If making a custard pie or quiche, prick the bottom with a fork and bake at 375°F (190°C) for 10–12 minutes before filling. If making a fruit pie, fill and bake according to your pie recipe.
Notes
Oat Safety: Oats are naturally gluten-free but are highly cross-contaminated in processing. You MUST use oats labeled ‘Certified Gluten-Free’ to ensure this recipe is safe.
Homemade Flour: You can make your own oat flour by blending certified GF rolled oats in a high-speed blender until fine. Measure the flour *after* blending.
Texture: This crust is more tender and ‘short’ (like shortbread) than flaky wheat crusts. It has a delicious flavor that complements autumn pies perfectly.
Freezing: The raw dough disc can be frozen for up to 2 months. Thaw in the fridge overnight before rolling.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 2
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 3
- Cholesterol: 20