Ingredients
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Instructions
Make the pie dough
- Add the oat flour, tapioca starch, almond flour and salt to a food processor. Pulse until well combined, about 30 seconds.
- Add the maple syrup and coconut oil. Pulse for 15 seconds until the mixture is sand-like.
- Slowly add 1 tablespoon of ice water at a time, pulsing in between, until a thick cookie-dough consistency forms.
Place crust into pie pan:
- Grease a 9-inch pie dish with nonstick cooking spray.
- Transfer the dough to the pan.
- Press the dough using your fingers into the bottom and sides of the pan. If the dough sticks to your fingers, dip them in ice water to prevent sticking.
- Poke the crust with a fork all over.
- Place the raw crust filled pan into the fridge for 20 minutes or into the freezer for 10 minutes to chill.
Par-bake the crust:
- For any dessert that will have a cooked filling (such as apple pie or pecan pie), it’s important to partially bake the crust. Preheat the oven to 325°F.
- Bake the crust for 13-15 minutes.
- Allow to cool completely before adding the filling and baking.
Fully bake the crust:
- For any dessert that will have a no-cook filling (such as a no bake cheesecake or mousse pie), it’s important to fully bake the crust. Preheat the oven to 325°F.
- Bake the crust for 18-25 minutes until lightly golden.
- Allow to cool completely before adding the filling and baking.
Test Kitchen Notes
- Use cold coconut oil to mimic the concept of using cold butter in a pie crust recipe. If the oil is warm or melted it won't work the same way and won't create a flakey pie crust.
- I like to use a food processor, but this recipe can also be made by hand in a bowl. You would use a pantry cutter or your finger tips to shingle the cold oil into the mixture until it is sandy.
- Maple syrup can easily be substituted with honey.