Oat and Almond Crust
The oats provide great texture and the nuttiness from the almond meal offers flavor welcoming to pumpkin and so many other pies.

Yields: 1 pie crust (8 servings)


  • 4 tablespoons butter (softened)
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon kosher salt
  • 1 cup of oat flour (ground old fashioned rolled oats in a clean coffee grinder)
  • 1 cup of almond meal (the kind with flecks of almond skin in it)


  1. Preheat the oven to 350 degrees F, and grease a 9-inch pie plate.
  2. Mix the butter, maple syrup, and salt in a large bowl with a fork. Add about half of the oat flour and mash together. Add the remaining oat flour, continuing to work the mixture together.
  3. Add the almond meal in two additions. It will eventually be easiest to use your clean hands to bring the mixture together.
  4. Press the dough into the prepared pie dish and up the sides, making sure to evenly distribute it. Bake for 10 minutes if you are going to bake again with a filling or 12-15 minutes if you plan to fill the crust with a no-bake filling.


  • I recommend a crust protector when baking a second time with a filling. (A home-fashioned foil protector works well.) This is not needed for the first 10 minutes, however.

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