The Pioneer Woman Tasty Kitchen
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Oat/Almond Meal Pie Crust

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This 50/50 combination of oat and almond flour makes an amazing pie crust.

Ingredients

  • 4 Tablespoons Butter, Left Out At Room Temperature For At Least 1 Hour
  • 2 Tablespoons Pure Maple Syrup
  • ¼ teaspoons Sea Salt
  • 1 cup Oat Flour (ground In A Clean Coffee Grinder)
  • 1 cup Almond Meal (Trader Joe's Brand Works Well)

Preparation

Preheat the oven to 350ºF. Line a pie dish with parchment paper with opposing sides exposed (your handles so you can take the pie out of the dish)—I just put a straight sheet of parchment paper in there.

Mix the butter, maple syrup and sea salt in a large bowl with a fork. If your butter is still cold, just work the fork into it more. Add 1/4 of the oat flour and stir and mash. Add the rest slowly while stirring and mashing (this will help the butter even out easily).

Next, add the almond meal and stir and mash. Use your hand to ensure that butter is worked into the dough evenly.

Press the dough in to the prepared pie dish. Bake at 350ºF for 10 minutes if you are going to bake a pie, or 15 minutes if you are going to fill the crust with a no-bake filling.

Let cool completely before filling the pie.

One Comment

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Avatar of thebakingbandit

thebakingbandit on 10.15.2014

I just used this recipe to make pumpkin pie tonight, and it turned out perfect – crumbly yet sturdy, light yet buttery! Thanks so much for the recipe. My mom can finally have pie again after years and years! :)

2 Reviews

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Avatar of sifueratica

sifueratica on 12.17.2013

This recipe was just what I was looking for! Came out great (I got nervous and added a bit of water because the crust looked too dry) when I made Greek yogurt pumpkin pie. Would definitely make again!

Avatar of heidirenee

heidirenee on 10.14.2013

First Canadian Thanksgiving since going GF – so appreciate a great crust to go with my GF/DF pumpkin pie!!

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