A whole foods, plant-based, allergen-sensitive, gluten-free recipe blog

Gluten-free Oat Nut Pie Crust

This is the pie crust recipe I used last week when I made pumpkin pie for my family’s early Thanksgiving celebration.  It is a simple “press-into-the-pie-plate” style crust.  The ingredients are combined in a food processor and then pressed into place.  Easy Easy.  It works great for pumpkin pie.  The flavor is rich but neutral, so the pumpkin pie filling really shines through.

 

 

 

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7 Responses to “Gluten-free Oat Nut Pie Crust”

  1. Hi Kim,

    I have made a crust similar to this recipe before and it’s delicious! Thanks for sharing:-)

  2. I use a walnut and dates crust for my fruit pies – yummy! And super easy in the food processor – only two ingredients.

  3. Cara says:

    Looks delicious! How would almonds do for a substitute? I am allergic to walnuts and pecans.

  4. Kim Wilson says:

    You can substitute almonds, but since they’re not as oily as walnuts and pecans, you may need to add more oil and/or maple syrup.

  5. Kim Wilson says:

    Do you use this for your cooked pies as well? I make a crust like this for my raw pies but have never tried cooking it.

  6. Carissa says:

    Used this recipe this morning as a fruit crisp topping (didn’t blend long enough to make it hold together, like recipe says for pie crust). It was AMAZING! A couple bags of frozen organic blackberries, thawed & drained…3/4 of one bag processed with 1 Tbsp lemon juice and 1 cup pitted dates…then mixed in pie dish with the remaining berries. Used as the “base”, with your recipe “crumbled” on top and baked until bubbly and brown – yummy!!! Super quick, healthy, “fancy” breakfast treat for the family!

  7. Kim Wilson says:

    This sounds fabulous! Thanks so much for sharing the idea. What a perfect treat at this time of year.

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