Healthy Pie Crust Recipe

4.96 from 25 votes

This easy 3-ingredient healthy pie crust recipe is the perfect low-calorie and gluten-free alternative for the holidays. It’s simple, can be prepared in advance, and doesn’t require any complicated baking tools.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Diet: Low Calorie

Servings: slices

Author: Megan Olson

Ingredients

1 ½ cups Rolled Oats or gluten-free rolled oats not quick oats
¼ cup Extra Virgin Olive Oil plus more for greasing the pie dish
2 teaspoon Coconut Sugar or sugar of choice
¼ teaspoon salt

US Customary - Metric

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

It’s very important to measure gluten-free flour properly for baking to achieve the desired consistency. Oat flour should be spooned into the measuring cups rather than scooped directly from the bag and packed in.
Gluten-free flour doesn’t rise without a leavening agent, so this crust doesn’t require pie weights to keep the center flat.
Ensure that your crust is crisp in the middle by preheating a baking sheet in the oven and baking the pie dish directly on top of the hot baking sheet.
Store the uncooked pie shell in the refrigerator for up to 10 days before baking.
Do not use quick oats for this recipe.

Nutrition