This is the best healthy pie crust! It's made with five wholesome ingredients, and it's foolproof!
You are going to love this healthy pie crust! The dough is so forgiving and easy to work with, making it a great recipe if you are a beginner baker. And it happens to be healthy and gluten-free! What more can you ask for?
We make this crust healthy by replacing the butter in a traditional pie crust with half the amount of olive oil, and we use oat flour in place of all-purpose flour.
The result is a deliciously tender pie crust that you can use in savory and sweet pies alike. It's the only pie crust that you'll want to make!
This oat flour pie crust requires no refrigeration and you only need about 15 minutes of prep time and 5 simple ingredients. Let's get to it!
Healthy Pie Crust Ingredients
To make this healthy pie crust, you'll need the following ingredients:
- Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Granulated Sugar- Sugar is optional. Feel free to substitute your favorite granulated sweetener. For a savory pie, you can omit the sugar. If you want a sweeter crust, feel free to add an extra tablespoon or two.
- Salt- Use any fine grain salt that you prefer.
- Egg- You'll need one large egg.
- Olive Oil- Feel free to substitute canola or vegetable oil in place of olive oil.
How to make healthy pie crust
This crust is super easy to make. Follow these steps:
- In a large bowl, whisk together the oat flour, sugar, and salt.
- In a medium-size bowl, whisk together the egg and olive oil.
- Pour the wet mixture into the dry mixture and stir it together using a fork until the mixture comes together. It may take a minute or two, and be sure to scrape the bottom of the bowl. It should look like clumps of wet sand.
- Using your hands, form a ball with the dough and flatten it slightly so that it's shaped like a disk. If you find your dough is too dry to form a ball, add a little more olive oil, one teaspoon at a time. If your dough is too wet, sprinkle a little more oat flour.
- Transfer the dough to a piece of wax or parchment paper. Using a rolling pin, roll the dough out into an even circle. Start in the center and work your way out, turning the wax paper. It doesn't have to be a perfect circle; just be sure you have a ½-1 inch overhang from your pie plate. Place your pie plate on top for reference.
- Once it's the correct diameter, invert your pie plate on top of the dough and gently slide one hand underneath the wax paper. Use the other hand to hold the pie plate and flip the plate so that the wax paper is on top. Remove the wax paper, and now the dough should be inside your pie plate.
- Press the dough into the pie plate and around the sides. The dough is easy to work with. If a piece falls off simply patch it back, and you may need to even out the sides by transferring the dough to where it's needed.
- Flute the edge if desired or you can do a simple fork edging. Here is a great tutorial on ways to decorate pie crust edges.
FAQs
A blind-baked pie crust is a crust that has been baked without a filling. Blind-bake for a no-bake pie recipe.
This healthy oat flour crust doesn't shrink so you don't have to use pie weights.
Use a pie crust shield to prevent your edges from browning too quickly. I purchased the Mrs. Anderson 10-inch pie crust shield. It fits my 9-inch Pyrex glass pie plate perfectly and it sure beats the old aluminum foil method.
Want more healthy dessert recipes?
check these out:
Healthy Sugar Cookies with Cashew Butter Frosting
Skinny Lemon Cheesecake Mousse
Healthy Carrot Cake with Oat Flour
Healthy Pumpkin Custard with Maple Roasted Pecans
As always, please let me know how you like the Healthy Pie Crust in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to try this recipe.
Enjoy!
Crystal
📖 Recipe
Healthy Pie Crust (Easy)
Ingredients
- 1 and ½ cups oat flour*
- 1 tablespoon granulated sugar* optional
- ½ teaspoon salt
- 1 large egg
- ¼ cup olive oil* more if needed
Instructions
- In a large bowl, whisk together the oat flour, sugar, and salt.
- In a medium-size bowl, whisk together the egg and olive oil.
- Pour the wet mixture into the dry mixture and stir it together using a fork until the mixture comes together. It may take a minute or two, and be sure to scrape the bottom of the bowl. It should look like clumps of wet sand.
- Using your hands, form a ball with the dough and flatten it slightly so it's shaped like a disk. If you find your dough is too dry to form a ball, add a little more olive oil, one teaspoon at a time. If your dough is too wet, sprinkle a little more oat flour.
- Transfer the dough to a piece of wax or parchment paper. Using a rolling pin, roll the dough out into an even circle. Start in the center and work your way out, turning the wax paper. It doesn't have to be a perfect circle; just be sure you have a ½-1 inch overhang from your pie plate. Place your pie plate on top for reference. If your dough sticks to your rolling pin, spray it with non-stick spray.
- Once it's the correct diameter, invert your pie plate on top of the dough and gently slide one hand underneath the wax paper. Use the other hand to hold the pie plate and flip the plate so that the wax paper is on top. Remove the wax paper, and now the dough should be inside your pie plate.
- Press the dough into the pie plate and around the sides. The dough is easy to work with. If a piece falls off, simply patch it back, and you may need to even out the sides by transferring the dough to where it's needed.
- Flute the edge if desired or you can do a simple fork edging. Here is a great tutorial on ways to decorate pie crust edges.
- Proceed with your pie according to the directions. For no-bake pies: Poke the bottom of the crust with a fork a few times, and bake it at 400°F for 10 minutes.
- Enjoy!
Notes
- This recipe makes one standard 9-inch pie crust. I suggest you double the recipe if you want a more elaborate pie crust design than a simple fork or fluted edge.
- Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Granulated Sugar- Sugar is optional. Feel free to substitute your favorite granulated sweetener. For a savory pie, you can omit the sugar. If you want a sweeter crust, feel free to add an extra tablespoon or two.
- Olive Oil- Feel free to substitute canola or vegetable oil instead of olive oil.
- This healthy pie crust dough is best made and rolled out immediately. If you need to refrigerate the dough, let it sit on the counter for 30 minutes before rolling it out.
- For pies that bake longer, use a pie crust shield to prevent your edges from browning too quickly. I purchased the Mrs. Anderson 10-inch pie crust shield. It fits my 9-inch Pyrex glass pie plate perfectly.
Tavo says
I loved this crust! It was yummy! I used it for an apple pie!
Crystal Yentzen says
I love apple pie!
Andrea says
love how easy this pie crust is to whip up! perfect for holiday season coming up!
Jacqui says
Love that this recipe uses oat flour!
nancy says
love that you are using oat flour! love it!
Katie says
This is such a perfect pie crust! You won't even be able to tell it's healthy!
Crystal Yentzen says
I'm so happy you like it!
john says
This recipe has been a really special recipe for me. Those who haven't tried the recipe should try it now.
Crystal Yentzen says
Thank you, John! You made my day!
Crystal
Vanessa says
Do you know the grams of oat flour?
Crystal Yentzen says
Hi Vanessa! It's 142 grams of oat flour. Let me know how it turns out!
Chrissy says
Does 1 1/2 oat flour mean 1 1/2 cups? I just wanted to make sure I’m doing it correctly 🙂
Crystal Yentzen says
Yes. It’s 1 and 1/2 cups oat flour. Thanks!
Jae says
Can I substitute oat flour with almond flour?
Crystal Yentzen says
I wouldn't recommend it because almond flour has a higher fat content than oat flour. I'm not sure what the final consistency would be.
Crystal
Harriett says
Can I make hand pies with this crust?
Crystal Yentzen says
I haven't tried to make hand pies with this crust, so I can't say for sure how they would turn out. But I don't see why it wouldn't work. Let me know if you try it!
Karen says
I made this crust for a mushroom zucchini pie recipe. It was outstanding. I loved the flavor and texture combinations. Did not add the sugar to the crust.
Crystal Yentzen says
I'm so happy you liked it! Mushroom zucchini pie sounds awesome!
Eva says
Can I use regular flour or whole wheat instead of oat flour?
Crystal Yentzen says
You can use regular all-purpose flour, but not as a 1-1 substitute for oat flour. You will need to use a little all-purpose flour, but I can't give you exact measurements because I haven't tried it myself. Let me know if you give it a try!
Kevin says
I just made this recipe for a galette - it was an unmitigated disaster!
First, the dough keep cracking and coming apart as I rolled it out, then it completely broke apart when I tried to fold it over the filling. I tried to "seal" the dough with the egg wash, but most of my filling leaked out when I baked the galette.
Second, when I tried to remove the galette from my baking tray using two spatulas, it almost completely fell apart and this was after I let it rest for 10 min. Needless to say, I could not even serve the galette for dessert!
I love oats and wanted a healthier version of a pie crust so I thought this was the perfect option - unfortunately I need to further research a different recipe - I think you might want to remove the words "foolproof" from your recipe description!
Crystal Yentzen says
Hi Kevin! I understand your frustration, but this recipe isn't meant for a galette. The recipe is indeed foolproof when made into a pie crust using a pie plate as directed. The dough is easy to work with and can be patched together and pressed into the pie plate if needed. However, it can't be folded over to make a galette because it has a different structure than regular pie dough. Please give it another try following the recipe. It really is easy, healthy, and tasty!
Crystal
Shireen says
Love how easy and simple this recipe is, however I have a concern whether olive oil will give that bitter taste to the crust?
I love olive oil but I tend not to use it in dessert recipes.
Please let me know. Thank you!
Crystal Yentzen says
Hello there! I like the slight olive taste in the crust. But if you are concerned, feel free to go with a tasteless oil such as canola.
Shireen says
Wow! No words do this recipe justice!
Absolutely love it. So easy and perfect.
I even made baked cheesecake with it last night and it turned out super!
And no one minded the olive oil taste in it.
Can’t wait to try out your other recipes.
Thank you!
Crystal Yentzen says
Thank you so much for the lovely comment! I'm so happy you like the recipe!
Patricia says
Hi! Would you recommend baking this crust before filling with say pecan pie filling?
Crystal Yentzen says
Hi Patricia! No need to bake the crust beforehand. Fill it with the filling and bake according to the recipe. Let me know how it turns out!
Amber says
Pleasantly surprised! I made this crust for a Thanksgiving pumpkin pie and would definitely use the recipe again, though I would roll it out a little thinner next time. Doesn’t have the flakiness of a classic pie crust, but had a good crisp texture, was easy to work with, and loved that it was healthier alternative. No complaints from the family. I made my own oat flour from quick oats I had on hand, and used melted butter for the oil. Added a little spice to the mix as well - very tasty!
Crystal Yentzen says
I'm so happy that you enjoyed the recipe!
Shirley Spoonemore says
Have not tried this recipe, but I'm excited to do so, I'm making a chocolate pie to take over to our family gathering this weekend 2/11/2024, will this recipe work with that? and I want a healthy pie crust.
Crystal Yentzen says
It should work great! I love chocolate pie. Let me know how it turns out!
Anthony Andreas Mistretta says
There is absolutely no way that one serving of this crust is only 75 calories.
142 grams of oat flour is 568 calories and there's 476 calories in 1/4 cup of olive oil. Without adding the egg or sugar you're already at 1044 calories total, or 130.5 per slice.
Crystal Yentzen says
Hi Anthony. There was a mistake with the nutrition calculation and it has been corrected. Thanks so much for noticing! Let me know how you like the recipe if you give it a try.
Crystal
RubyTwoShoes says
I was hoping someone had used this as a savory crust. I'm making a tomato 🍅 Pie 🥧 I appreciate you sharing!
Crystal Yentzen says
This recipe works great for a savory crust! Just omit the sugar.
Lois says
Can you sub some of the oil for water for a less fat crust?
Crystal Yentzen says
You can try substituting one tablespoon of water for one tablespoon of the oil. I wouldn't reduce it any more than that because I the crust may be too dry. Let me know how it turns out!
Crystal
Kathy G says
Will this crust work for a turnover or a galette?
Crystal Yentzen says
Hi Kathy! This recipe isn't meant for a galette because it has a different structure than regular pie dough and can't be folded over. I hope you decide to give it a try!
Paul says
Will the work for turkey pot pie or will the crust just fall apart.
Crystal Yentzen says
It will work great for a turkey pot pie! You may want to omit the sugar though.