I was really happy a couple of years ago to find this super easy whole grain pie crust recipe. No rolling required at all. Just mix the ingredients together and press it in the pie plate!
I’m thinking because of how similar oats and spelt behave, that I will try spelt flour instead of oatmeal and test how it turns out for our Thanksgiving pies.
Oatmeal Pie Crust
original recipe from Dr. Weil, modified by Wardeh Harmon
- 1-1/4 cup oat flour (process oats in blender)
- 1/4 teaspoon sea salt
- 2 tablespoons grapeseed oil
- 1/3 cup water
Preheat oven to 350 degrees. In a mixing bowl, stir ingredients together with a fork. Pat dough to cover entire pie plate. Press pastry with fingers to make scalloped edge. Bake 10 minutes, then fill and bake according to pie filling directions.
This is delicious filled with pumpkin pie filling! See Pumpkin Pie (Diary-Free, Egg-Free) for a savory and easy recipe.
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Oh, thank you so much. I hate to make pie crusts, but my son is intent on making a pumpkin pie. I was going to just buy the premade frozen crust, but this looks so much better. It even sounds like something he can do himself!
I am going to give this a try. I have never been about to make my own pie crust, so if this works out, I might have to come up there and give you a big hug.
Going to the kitchen now. I’ll give an update when I am done. 
Michelle, I’m looking forward to that big hug!
Geneva, I hope your son is successful! He should be; it is an easy crust.
Hi Wardeh, I made the crust and it was very easy to make. I tipped my fingers in water at times, to help get it pressed and not stick to my fingers.
I could not make the scalloped edges, but that will come with experience. The pumpkin pie is in the over as I type. I won’t have a tasting report until after tomorrow. 
So far, so good. Thanks bunches.
Oh, good, Michelle! And thanks for mentioning the dipping your fingers in water. One thing I have done to get good scallops is to double the recipe for one crust; that way there is plenty of dough for the scallops. Should have mentioned that sooner.
Please tell me what your family thinks, even if they don’t care for it!
Love, Wardeh
Ooooh, I bet this would go well with my Cranberry-Apple pie. I’ll have to try it next time, though, as I already have them baking in the oven – in plain old, store bought, pie shells. Should have done my blogrolling first.
Have a wonderful Thanksgiving!
Hi Wardeh, That is a good idea to double the recipe to have enough for the scallops. I’ll have to remember that the next time.
I did not try the pie, I am not a big fan of pumpkin pies. Anyhoo, my MIL liked it and said the oats brought out more of the pumpkin flavor. My BIL, who is a pumpkin pie lover, said it was ok, it was different, but he liked the fact that it was healthier. My wonderful husband said, he could tell that it was different and it likes the old crust. Since we eat this only twice a year, I may stick with the store bought, but I am thinking of mini pies later on, like blueberry or strawberry. Something for kids lunches.
On another note, the pie crust cut beautifully. I was thinking it would stick to the pan and be crumbly, but it wasn’t. Over all, I would give it an A.
Sorry this is long. {hugs}
Thank you so much for this recipe. I have used it a few times now with great success! For our Thanksgiving dinner tonight(Canadian) I added carob powder and maple extract to the crust and then made a pumpkin/ carob pie. It was an unusual twist to a classic pie but very delicious!!
Hi, Laine! How wonderful! I love how you twisted this recipe into something unusual and delicious! Love, Wardeh
Wardeh
Thought I’d share the pie crust I’ve used for maybe 20 yrs. Whole wheat crusts are all a disaster, too tough. We don’t have the gluten issue, but maybe this will help someone. I think it came from the Rodale Cookbook.
1 cup barley flour
1/2 cup oat flour (can be made in blender)
1/2 tsp. salt
Mix together.
1/3 cup canola oil
4 Tbs. ICE water
Mix together and add to dry ingredients. Press into pie pan and flute the outside edge with your fingers.
This was absolutely great with your pumpkin pie!
Thanks,Clary
Thanks! I hope it will help someone, too. (I wish I could make it.) Love, Wardeh
Looking at your recipe, maybe I’ll change around the oil to water ratio on my recipe to get a healthier proportion.
Clary
Hi Wardeh,
Just found your recipe and can’t wait to try it! Just wondering? Do you think it might be possible to use coconut oil insteand of the grapeseed?
K
Kay,
I would say you can. What I’ve noticed in baking with coconut oil, is that the baked goods tend to end up a little harder, less tender. I would say to soften the coconut oil or melt it to use it in the recipe. Please let me know how it turns out!
Love, Wardeh
Hi there–
is there any other oil that you’d substitute the grapeseed oil for if you’re in a pinch and don’t have any?? Also, if you substitute the spelt flour for oat–do you use the same amount??
Thanks!
Hi, Jeanne,
You can use any oil, really. A melted coconut oil would be nice. I wouldn’t recommend using 100% spelt. I’ve tried that and it makes a super hard crust. But a half spelt – half oats crust would be nice. Go light on the spelt because it does require more water. Add more if your dough is too wet. Enjoy!
Love, Wardeh
Hi! I wrote a couple of months ago about substituting coconut oil for grapeseed oil in the oatmeal pie crust recipe. Well, since then I got some grapeseed oil and I have to say this recipe is wonderful. I double the recipe to have enough for a crumb topping.
The first pie I used blackberry pie filling. What a hit on the 4th of July! I have since made it and used apple pie filling; I added 1/4 t cinnamon and 1/4 t nutmeg to 1/2 c sugar and sprinkled over the apples before topping with the crumbs. YUMMY!!! I have a fudge pie recipe everyone loves and I am going to try that next.
This recipe is so easy and is much healtier than the “red box” crust I always use. Thanks, K