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


Recipe Summary

25 mins
10 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

1 slice
190 calories; protein 2.7g; carbohydrates 12.4g; dietary fiber 2.3g; sugars 2.9g; fat 15.4g; saturated fat 5.4g; vitamin a iu 6.9IU; vitamin c 0.1mg; folate 2.7mcg; calcium 20.4mg; iron 0.9mg; magnesium 15.8mg; potassium 99mg; sodium 58.6mg; thiamin 0.1mg; added sugar 2g.

3 fat, 1/2 starch