Oatmeal Pie Crust
A hearty and versatile oatmeal pie crust with a tender texture and nutty flavor, perfect for sweet or savory pies, appealing to health-conscious bakers and pie enthusiasts.
Ingredients
Instructions
- Place the oats in a blender container.
- Cover; blend for 1 minute until ground.
- In a bowl, stir together oats, flour, sugar, and 1/4 teaspoon salt.
- Combine milk and oil; add to flour mixture.
- Stir until moistened.
- Form into a ball; flatten slightly with hands.
- Dampen work surface to prevent sliding.
- Place ball of dough between two squares of waxed paper; roll out dough to fit pie plate.
- Peel off top paper and fit dough, paper side up, into pie plate.
- Remove paper.
- Prick bottom and sides, flute edge.
- Bake in 450°F oven for 10 minutes.
- Cool and fill as desired.
Tips & Substitutions
For a gluten-free option, substitute the flour with a gluten-free blend. Ensure the oats are certified gluten-free if necessary. If you prefer a sweeter crust, increase the sugar to 3 tablespoons. To enhance flavor, consider adding a pinch of cinnamon or nutmeg. If the dough feels too crumbly, add a bit more milk, one tablespoon at a time until it holds together.
Serving Suggestions
This oatmeal pie crust is versatile and pairs beautifully with a variety of fillings, such as fresh fruit, pudding, or custard. For a delightful dessert, fill it with Mom Willardson'S Fruit Salad or a rich chocolate mousse. Serve with a dollop of whipped cream or a scoop of ice cream for an indulgent treat.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you have baked the crust, you can freeze it for longer storage—up to 2 months. To reheat, place it in a preheated oven at 350°F for about 10 minutes until warmed through, restoring its crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Pie Crust contains roughly 1034 calories, with 6g protein, 48g carbohydrates, and 94g fat. It is an excellent source of iron (38% of the Daily Value), vitamin C (28% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this crust ahead of time?
Yes, you can prepare the crust ahead of time. After forming the dough ball, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to use, let it sit at room temperature for about 15 minutes before rolling it out for easier handling.
What can I use if I don't have milk?
If you don't have milk on hand, you can substitute it with any non-dairy milk like almond or oat milk. Alternatively, yogurt can work as a thicker option; just thin it with a little water to achieve a similar consistency to milk.
How do I know when the crust is done baking?
The crust is done when it is lightly golden brown around the edges and firm to the touch. Keep an eye on it to prevent over-baking, as it can become too hard. If it puffs up during baking, simply prick it with a fork to let the steam escape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).