Only 5 ingredients, a gluten-free vegan pie crust can be either used for savory or sweet recipes. It offers a good amount of fiber from the oats and chia seeds. Made with coconut oil instead of butter it is cholesterol-free.
Step by step:
Prep: 15 mins | Cook: 15 or 25 mins | Total: 30 or 40 mins
1 ⅓ cup of gluten-free oat flour (grind the gluten-free rolled oats in a coffee grinder, blender or food processor to obtain the flour)
2 tbsp of chia
2 tbsp of solid coconut oil
1 dash of salt
5 tbsp of cold water
Preheat the oven to 350ºF (180ºC).
Using a coffee grinder (my favorite), blender or food processor roughly grind the chia seeds into a coarse meal.
In a medium bowl whisk the oat flour, chia meal and salt. Add the coconut oil and use the tip of your fingers or a fork to incorporate into the flour mixture. Add the water, one tbsp at the time, always working with your fingers or fork until a uniform dough is formed.
If the dough is too wet or sticky, continue to work it until all the water has been absorbed by the oats and chia and the desired constituency is obtained.
Press pieces of the dough on a 9-inch (23 cm) pie pan evenly covering all the surface. Using a fork, prick the pie crust all over, so no bubbles are formed on the crust.
Bake the crust for 10 to 15 mins if the filling needs to be cooked as well. Or bake for 25 to 30 mins if you need a fully cooked pie shell (your filling doesn’t require any cooking).