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.

EatingWell Test Kitchen
Source: EatingWell.com, November 2017


Recipe Summary

10 mins
25 mins


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; protein 2.7g 5% DV; carbohydrates 12.4g 4% DV; dietary fiber 2.3g 9% DV; sugars 2.9g; fat 15.4g 24% DV; saturated fat 5.4g 27% DV; vitamin a iu 6.9IU; vitamin c 0.1mg; folate 2.7mcg 1% DV; calcium 20.4mg 2% DV; iron 0.9mg 5% DV; magnesium 15.8mg 6% DV; potassium 99mg 3% DV; sodium 58.6mg 2% DV; thiamin 0.1mg 14% DV; added sugar 2g.