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Almond Oat Piecrust

This recipe comes from the Bob's Red Mill Baking Book.


Step 1

Combine the dry ingredients in a bowl. Drizzle the oil over the mixture and combine slightly, then add 1/2 cup of ice water and mix, adding additional water as necessary, up to 3 Tb.

Step 2

Preheat oven to 375°F. Roll the dough out to a 12-inch circle on a lightly floured surface. Place the dough over a 9-inch pie plate and gently press the dough into the dish. Trim the edges with scissors or a paring knife.

Step 3

Prick the dough with a fork in many places. Bake the crust for 20 minutes or until it looks dry and brown. While it is baking, check the crust frequently (without opening the oven if possible) to see if bubbles form. Use a fork to prick any bubbles and release air pockets. Place on a wire rack to cool.

Makes 2 – 9inch pie crusts (10 slices each).
Almond Oat Piecrust

Servings: 20



Products Used in this Recipe

Gluten Free
Gluten Free Oat Flour

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Gluten Free
Almond Meal/Flour

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Gluten Free
White Rice Flour

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Baking Aids
Sea Salt

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Ratings & Comments (2)

5 Stars  100%  2
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2 Reviews

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Renae August 23, 2014
Can you fill it and then bake it? Or...does this crust only work for certain types of filling. I'm a little confused. The recipe doesn't mention filling the crust.
Bob's Red Mill August 27, 2014
The Almond Oat Piecrust recipe can be filled before or after it is baked and works well with any type of pie filling.

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