Looking for a pie crust that's gluten-free, vegan and devourably delicious? This is the only recipe you'll need. Chewy pecans and crisp oats combine in the food processor with coconut oil and maple syrup for an easy-to-prepare pie crust (no rolling necessary!) that's packed with flavor and reminiscent of classic shortbread. Source: EatingWell.com, November 2017

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Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Pulse pecans in a food processor until finely ground. Add oat flour and salt and pulse until combined. With the motor running, drizzle in coconut oil and maple syrup; blend until the mixture looks like crumbly dough. Transfer to a 9-inch glass or ceramic deep-dish pie pan and press evenly into the bottom and almost all the way up the sides.

  • Bake the crust until set but not browned, 12 to 14 minutes.


Tip: People with celiac disease or gluten sensitivity should use oat flour that is labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

190 calories; total fat 15.4g 24% DV; saturated fat 5.4g; sodium 59mg 2% DV; potassium 99mg 3% DV; carbohydrates 12.4g 4% DV; fiber 2.3g 9% DV; sugar 3g; protein 2.7g 5% DV; exchange other carbs 1; vitamin a iu 7IU; vitamin cmg; folate 3mcg; calcium 20mg; iron 1mg; magnesium 16mg; thiaminmg; added sugar 2g.