Julie Clark
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Easy Oatmeal Pie Crust
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Tired of graham cracker crusts? This 5 ingredient, brown sugar, easy oatmeal pie crust makes the most delicious and unique base to creamy, no-bake pies. It tastes like an oatmeal cookie!
I’m always so thankful to be spend holiday weekends with the family. There are many times 18 of us plus at least 1 dog in the same house. Cousins playing. Memories being made. That’s something to be thankful for.
Although our Thanksgiving dessert table is filled with baked pies such as apple, pumpkin and cherry, sometimes there is a creamy, no-bake pie. Many times those pies have a graham cracker crust, but today I’m kicking things up a bit and inviting you to try this easy oatmeal pie crust as a base for your cream pies.
Why you’ll love this oatmeal pie crust recipe:
- It’s just 5 ingredients.
- The brown sugar gives a deep, rich flavor.
- It’s easy! Ready in less than 20 minutes and no rolling or chilling the dough necessary.
- And the best part? It tastes like an oatmeal cookie.
This oatmeal pie crust is a welcome change to traditional cream pies.
Oatmeal Cookie Crust vs Graham Cracker Crust
Graham cracker crusts are good, especially when you make them at home. And it’s nice that you can vary them by using gluten-free, cinnamon or chocolate graham crackers.
But sometimes you need something just a little bit different and that’s where this oatmeal crust recipe comes in. It’s just as easy as a graham cracker crust but has a deep buttery, brown sugar flavor and lightly crunchy texture. It tastes like an oatmeal cookie. It’s hard not to eat it by itself. It’s that good!
Ingredients for Oatmeal Pie Crust
- Quick-cook oats. I always use quick oats, but many have said that rolled oats work just as well. When you use the pastry cutter, it cuts up the oats slightly.
- All-purpose flour.
- Brown sugar. I like to use dark brown sugar, just because it deepens the flavor. Light brown sugar works just as well.
- Salt.
- Cold butter. Unsalted works best since there is already salt in the recipe. If you use salted butter, cut the salt by ¼ teaspoon. Use real, 100% butter…no margarine.
How to Make an Oatmeal Pie Crust
- Combine the oats, flour, sugar and salt in a mixing bowl.
- Using a pastry cutter, cut in the butter until the mixture is crumbly. You’ll end up with coarse crumbs.
- Press it firmly on the bottom and sides of lightly greased 9″ pie dish.
- Bake at 375º Fahrenheit for 13-15 minutes or until the crust is lightly browned.
Don’t worry if the crust shrinks back while baking. You can press it back up the sides while it is still warm. As it cools it will set.
Do you have to bake the crust before filling?
We’ve only used this with cream pies. However, if you want to use it for a baked pie, such as apple pie, do not bake the crust first. Many have used it in baked pies and love it.
It does not work the best for pies that have to bake a long time, such as cheesecakes. The crust can get overly hard if it is in the oven too long.
Can you make this pie crust in advance?
Yes! Make the crust, let it cool to room temperature, then cover and put in the fridge until you fill the pie.
Pie Ideas
Fill this crust with one of your favorite cream pie fillings and you’ve got a most delicious twist on the standard cream pie!
- Coconut Cream Pie
- Banana Cream Pie
- No Bake Peach Pie
- Maple Nut Pie
- No Bake Pumpkin Cheesecake
- Frozen Pumpkin Pie
- Peanut Butter Pudding Pie
This is a sweet crust so I don’t recommend it for savory pies or quiches.
Recipe Variations
- You can make this a gluten free pie crust by using gluten free oats and all-purpose gluten free flour.
- Try adding: shredded coconut, sliced almonds, cinnamon or pumpkin pie spice
Or you can try a different serving method:
- Spread the mix on a sheet pan and then break it into pizzas for oatmeal cookie dippers.
- Break the mix into small pieces and add to a homemade granola mix.
- Break the mix into crumbs and add as an ice cream topping.
Other Recipes with Oats
Easy Oatmeal Pie Crust
Tired of graham cracker crusts? This 5 ingredient, brown sugar, easy oatmeal pie crust makes the most delicious and unique base to creamy, no-bake pies.
Servings 8
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- 1 cup quick-cooking oats 90 grams
- 1/3 cup sifted all-purpose flour 40 grams
- 1/3 cup dark or light brown sugar 74 grams
- 1/2 teaspoon salt 3 grams
- 1/3 cup cold unsalted butter 5 tablespoons plus 1 teaspoon
Instructions
- Combine the oats, flour, sugar and salt. 1 cup quick-cooking oats, ⅓ cup sifted all-purpose flour, ⅓ cup dark or light brown sugar, ½ teaspoon salt
- Using a pastry cutter, cut in the butter until the mixture is crumbly. ⅓ cup cold unsalted butter
- Press it firmly on the bottom and sides of lightly greased 9″ pie plate.
- Bake at 375 for 13-15 minutes or until the crust is lightly browned.
- If the crust has slid at all, as the crust cools slightly, gently push the crust back up the sides of the pie plate.
- Once the crust has cooled completely, fill it with any desired cream filling.
Notes
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 129kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 227mg | Potassium: 23mg | Vitamin A: 365IU | Calcium: 26mg | Iron: 2mg
Not sure if I will get an answer before I have to put it all together, if not there’s always a next time 😉
I’ve made the crust.. I’ve made the banana pie filling… do I have to wait till one or both to cool before pouring it into the crust⁉️
I made an apple pie with your crust, and my family thought it was the best apple pie ever! So yummy. Thank you so much!
Can I put in a fruit filling and bake as a regular pie?
Could I use this recipe and just bake on a baking sheet to break it up to mix it with granola?
Can i use this crust for a no bake cheesecake
My 81 year old father mentioned how his mother used to make oatmeal crust pies when he was a child. He said that it was the best crust ever. I followed your recipe exactly, blind baking it for 8 minutes and then baking a Walnut/Maple Syrup Pie. Amazing! Eating the pie edge with your hands is one of life’s true guilty pleasures. Thank you so much for sharing!
How should I adjust baking time if I want to make this crust for mini pies/cheesecakes in the muffin tin?
Has anyone made this with rolled oats instead of quick cooking oats?
This looks great! Do you think it would work with puréed dates (dat paste)?
Wow!!!!! This Piecrust rocks!! I didn’t have any graham crackers in the house so I googled “oatmeal pie crust” and this one popped up. This is seriously the best pie crust. I left mine in the oven for 20 minutes. I’m bummed that I added a little too much salt, but it was still good. I used sugar free chocolate cook and serve pudding and put chocolate chips on top and chilled in the fridge for 2 1/2 hours. Sooooooo good!!!
Do you think this would work as a crust for a quiche or would it be too sweet? I’m trying to find just a small crust to use with my mini-quiche receipe.
I made this exactly per recipe for a cheesecake. The cheesecake baked for 10 min at 450, then 20 min at 250. Cooled and chilled.
When trying to slice cheesecake, the crust was so hard it would not cut, needed a chisel to get it out. I was so disappointed, this was such a nice cheesecake.
What could have happened, was crust baked too long?
Thanks
I doubled the recipe, added shredded coconut, slivered almonds and cardamom and saved half to make some bars tomorrow !
Can I use unsweetened applesauce and not butter?
I made this crust with my pecan pie for Thanksgiving. I did not blind bake before filing it. It was the best pecan pie I’ve ever made, or have ever had. It tasted like the pecan pie was sitting in a giant oatmeal cookie. It wasn’t soggy, but not crunchy either. My family has requested I make this every Thanksgiving. Thank you!