Savory Oat Flour Pie Dough

This oat pie crust recipe is perfect if you’re looking for a healthier option or want to avoid ingredients like white flour and shortening. It’s easier than regular pie dough, with less fat and less prep time or skill.

Ina Garten’s pie dough recipe might just be the best, it’s delicious and always works. It’s my mom’s go-to for blueberry pie in the summer and pies around the holidays. It’s pure comfort. But, if you’re embracing a more anti inflammatory diet, or looking for a healthy pie dough recipe, then this one is a perfect option. This oat flour pie dough is a great everyday kind of recipe, and can be used for sweet pies and tarts too, omitting the thyme when desired. Though, sweet and savory is delicious too, you might not want to.

This oatmeal pie crust recipe is fiber rich and less glycemic than white flour and helps provide longer lasting energy. It’s also filling from fiber rich oats. The olive oil is anti inflammatory, and adds such a great savory flavor. The olive oil can actually work well with some sweet pies and tarts, along the lines of olive oil cake. As for the butter in this recipe, I always use organic, grass fed whenever possible. When it comes to animal fats, quality is so important to reduce toxins (which are often stored in fat) and to get more omega 3 fatty acids (found in higher quantities in grass fed/pastured animals).

I used this healthy pie dough recipe for a weeknight dinner, an heirloom tomato and goat cheese tart with an arugula salad. It’s one of my favorite things I’ve made lately. French cuisine excites me, but can feel a bit too indulgent and heavy to make part of our routine. This lightened up version was the best of both worlds.

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What’s an oat flour pie Crust like?

Oat flour pie crusts aren’t flaky like traditional pie crusts. It has a more crumbly texture, almost like a crumb crust, because there’s no gluten in oat flour. Surprisingly, it doesn’t taste like oats, or oatmeal, but has a mild whole wheat kind of flavor. I find it works best made in an actual tart pan with a removable bottom, so that you can easily remove the tart and slices it on a cutting board. This way, the crust stays together best. It doesn’t fall apart or crumble, but it is more fragile.

Recipe for ‘Savory Oat Flour Pie Crust’

Prep and cook time: 45 minutes

Yields: 1 pie or tart crust

Ingredients

• 2 cups homemade oat flour (blend whole oats in a blender until fine texture)

• 2 tbsp cold butter, cubed

• 3 tbsp extra virgin olive oil

• 1/2 tsp fine sea salt

• 1/2-1 tsp dried thyme (optional but especially delicious with the olive oil, amount to preferences)

• 2-6 tbsp cool filtered water

Directions

1. Heat oven to 325F.

2. In a food processor add the oat flour, olive oil, butter, sea salt and thyme.

3. Pulse until combined. Add the water 1 tbsp at a time, pulsing between. Stop when the dough comes together, and has some pea sized pieces around it.

4. Empty into a pie dish or a tart pan (recommended for easy removal). Spread the dough out evenly to the edges and up the sides. Warm dough spreads easier than cold, so if you’ve made it ahead and stored in the refrigerator, allow to warm before working with it.

5. If it’s too wet to work with, you can let it sit for a few minutes or dust the top with oat flour to allow you to spread it.

6. Spread dough evenly up the edges about an inch.

7. Bake for 25 minutes, until hardened. If it starts to crack, take it out!

8. Try using this dough recipe with my ‘Tomato and Herbed Goat Cheese Tart’!