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A Low Calorie Pie Crust that's made with just 3 healthy ingredients. An easy healthy pie crust that can be used for desserts, quiches and more. No rolling required! A healthy gluten free pie crust recipe that's lower in calories and vegan friendly. Low Calorie + Vegan + Gluten Free
Well friends, I must saw if you're looking for the world's BEST healthy pie crust recipe you came to the right place today because I have a winner for you. It's so simple I feel silly sharing it with you.
Since I've been testing ALL THE RECIPES for my low calorie cookbook (releasing June 2020), I've been playing a lot with oats. Oats are perfect for low calorie eating as they're naturally low calorie and high fiber which is proven to flush fat. And, you can get them gluten free too!
So... if you've been searching for an easy healthy pie shell recipe I've got you covered! If not, I print and store this recipe away for a rainy day.
Click here to pin this recipe!
Low Calorie Pie Crust
Made egg free and dairy free with gluten free oats, this is the BEST healthy pie crust recipe you will ever make! No rolling required or buying another odd flour to clutter up your pantry. Just regular oats blended into flour.
The best part? It's only made with 3 ingredients!
What You Need
- Gluten Free Rolled Oats
- Olive Oil
- Coconut Sugar
- Salt
- Water
- 9-inch pie crust
How to make your oat crust
It's so easy!
Start by blending the oats in a blender two minutes until a flour forms then stirring the flour, sugar and salt together in a bowl. Next make a well in the bowl, add the olive oil and stir until crumbly. Then add the water until the dough becomes moist.
How to store and cook your healthy pie shell
Store the pie shell in the refrigerator wrapped in plastic wrap or you can press evenly into a pie pan and store it like that until you're ready to bake it.
You can also bake the homemade pie crust, let it cool to room temperature then store in the refrigerator. I've done either method and both work fine. This really is a no fuss crust!
What to make with easy healthy pie crust
This low calorie pie crust is extremely versatile and so much better than store bought pie crusts! You can use it for baking desserts or savory breakfast. Pies and quiches is what I have in mind for this healthy recipe, but I know many of you will find creative ways to use it!
If you do find a creative use for it, please comment below and let others in this community know. Happy Baking!
Click here to pin this recipe!
Healthy Low Calorie Pie Crust
Ingredients
- 1 1/2 cups Gluten Free Rolled Oats
- 1/4 cup extra virgin olive oil plus more for greasing the pie dish
- 2 teaspoon coconut sugar
- 1/4 teaspoon salt
Instructions
- Prepare a 9-inch pie dish by greasing with olive oil.
- Blend the oats in a blender or food processor 2-3 minutes until it becomes a flour mixture.
- Transfer blended oats to a mixing bowl and stir with sugar and salt to combine.
- Make a well in the center of the mixture, add olive oil and stir until crumbly. Add 4 tablespoons of water, one tablespoon at time to the mixture, while stirring until the dough becomes slightly moist and sticky.
- The batter may still fall apart, but will stick together easily if you pinch it together. If it doesn't, add 1-2 tablespoons of water more.
- Press the dough into the prepared pie dish. Press it flat and even across the bottom and up the sides.
- You can either 1) store the unbaked pie shell in the refrigerator in the pan until you're ready to bake a pie or 2) bake it at 375 F for 10 minutes until golden brown. If you bake it ahead of time, you can bake a pie in it after it cools or store the pie crust in the refrigerator up to 10 days until you make a pie.
Notes
- I haven't tried freezing the dough, but I suspect you could. If you try that, please leave a comment below. This helps others!
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- If you love this recipe, check out my cookbook for more delicious, low calorie recipes!
Nutrition
can you use avocado oil instead of olive oil?
I have not tried it, but I imagine you could.
Any idea if it would work for hand pies?
I’m sorry but 1/4 cup of olive oil and you call this low calorie? That alone is around 500kcal. If you add the oats and the rest (which is around another 500kcal), that is certainly not a low calorie crust (I don’t say it’s not healthy, but healthy is not always low in calories...).
This pie crust is a low calorie crust at 120 calories PER SLICE. Per nutritional guidelines, this is considered a low calorie recipe. If you were eating the entire pie crust then it would certainly not be low calorie. I don't know what your definition is of low calorie, but it is not a healthy one if you believe 120 calories for one slice is too many calories.
I've lost over 50 lbs this year. Hoping to loose another 50 in the next 6 to 8 months. My AlC is critically high. I've got old fashioned rolled oats already on hand. I do not cook much anymore, but I am cooking for a church party for Christmas. I am making a healthier version of cheesecake with Stevia. If I use your recipe with the old fashioned oats and add cinnamon and ginger and and substitute 2 tsp of brown sugar instead of coconut sugar and toast it in the oven...do you think the oats would be cooked enough for a no bake cheesecake?
Turned out perfectly!!!! Thank you! I’ll use this a ton I’m sure!
HELP--Something is off in the proportions. I blended 1.5 cups rolled oats as directed to make oat flour, and added 2 tsp sugar and .5 tsp salt. When I added the 1/4 cup of olive oil, the mixture was VERY moist--not even close to "crumbly," and in fact far too moist to "stick together if pinched." This was with NO water being added. I blended more oats and added another 3/4 cup of the oat flour to the dough to even come close to the texture you described and that showed in the photos (still with no water added). I pressed it into the pie pan and had to finesse it to get the dough to come up the sides, (seemed like not quite enough dough for the 9" pie pan--is it supposed to be super thin?). Was hoping this would be our Thanksgiving pie, but something is clearly off in the amounts of oat flour/oil. Help?
Hi Kelly, nothing is off with the ingredients. I make this pie crust all the time and have had numerous followers who have made it as well. Are you using quick oats or rolled oats and did you use the same brand that I used (Bob's Red Mill) or another brand? I suspect you may have used quick oats instead of rolled. That would explain why you didn't have enough dough and why it wouldn't pinch together for you. The crust should be thin and you DO need to finesse it a bit to get the dough to cover the pan. A follower of mine on Instagram recently made this pie crust and said it came out perfectly for her. Here's her pics if that helps you: https://www.instagram.com/p/CH_qvxyFXsR/?igshid=1px11m2hc0dyy
I had the same moment of panic after adding the olive oil--dough too moist but not pinchable!-- but continued following the recipe by adding the water, and it turned into a pinchable dough! So don't be afraid to keep following the steps as written.
If I decide to bake pecan pie I should bake it in already baked crust ? Would the crust become over baked ?
You bake the pie crust first then chill then bake the pecan pie. I actually mention this in this pecan pie recipe post.
Is it 120 calories per serving or for the whole crust?
There are 8 slices per serving, 1 serving equals 120 calories so yes, that means it's 120 calories for 1 slice.
Thanks for this recipe - sounds easy to follow! I was looking for a healthy recipe for my first try. 🙂
If using as top crust should I bake the crust first or together with the savoury pie? I don't want the pie crust to burn. 🙂
Do you mean a top crust like a pot pie? I have not tried that method, but if I were to try I would not bake ahead of time. Let me know what you discover when you do it. This helps others making the recipe.
How much oat flour should I use if I already have oat flour and I don't feel like blending oats instead?
The same quantity, however, you are going to spoon the flour into a measuring cup not dunk it in.
can i use regular sugar and sunflower oil for this?
I'm not sure as I never use those ingredients so I don't know what results it would yield. Remember subbing other ingredients will alter the calorie and nutrition content too.
I make oatmeal flour all the time i make waffles with it for my grandchildren
Hi Megan! Do you bake the pie crust first (temperature/ time please!) or straight away together with the custard/ filling?
Hi there! You bake the crust prior to filling like I did in this pie recipe using the crust.
Would this work as a top crust for a savory pie?
I suspect it would, but I haven't tried it yet. Let me know if you do and if it works!