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.
Gluten-free Oat Nut Pie Crust
1 1/2 cup rolled oats (GF)
1 cup pecans and/or walnuts
1/4 tsp. sea salt
3 Tbsp. oil/butter
3 Tbsp. maple syrup or agave syrup
Process rolled oats and nuts in a food processor until finely chopped. Add rest of ingredients and pulse process until the mixture begins to hold together. Press into a pie plate (moisten fingers a bit if it begins to stick to your hands) and bake at 350 degrees for about 1o minutes. Fill with pie filling (pumpkin filling, apples, etc.) and then bake required amount of time.