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Recipe Connection: Walnut-Oat Pie Crust

June 30, 2009 (UPDATED: May 18, 2020) by Katie Kimball @ Kitchen Stewardship® 34 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Gluten Free single Pie Crust 2

I recently came across a whole grain Walnut Oat Pie Crust in the store, sold as healthy substitute for graham cracker pie crusts, and I was thrilled with how rich and delicious it tasted. The fact that it is also a gluten-free crust is a huge bonus.

I’m a huge “from scratch” person, and if I see a recipe that calls for something bought pre-fab, I usually figure out if I can do it cheaper and more nutritiously at home.

Graham cracker crusts for pies was one of those easy-to-do at home (for a lot less $) things that I always made from scratch, using my Betty Crocker cookbook recipe, but now that I’ve figured out how to make this walnut oat pie crust at home this recipe will replace the graham cracker crust recipe I’ve made for so many years.

Between the whole grain oats, omega-3 packed walnuts (use the code STEWARDSHIP for 10% off at that site!), and real butter, this crust practically qualifies as a super food. Nice! Plus you get to avoid the trans fat that is almost always in graham crackers (recently replaced by the likely equally evil interesterified fat).

Healthy Walnuts in a Gluten-Free Pie Crust

Walnuts are on my list of Super Foods, and for good reason:  just an ounce (about a handful) of walnuts have as much omega-3 fat as 3.5 ounces of salmon. (Source: WebMD)  That’s a power-packed handful of nuts! They are also a great source of antioxidants (cancer-fighters). See World’s Healthiest Foods for much more information.

You can get walnuts for a great price at Costco. They’re on my real food shopping list almost every time I go.

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Walnut-Oat Pie Crust Recipe

★★★★★ 5 from 1 reviews
  • Author: From King Arthur Flour’s Whole Grain Baking Cookbook
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Ingredients

  • 1 1/3 cups old-fashioned or quick oats (not instant)
  • 1 cup diced walnuts (use the code STEWARDSHIP for 10% off at that site!)
  • 6 Tbs melted unsalted butter
  • 1/3 cup firmly packed light or dark brown sugar
  • ¼ tsp salt (Use the code kitchenstewardship for 15% off of your first purchase)


ship kroger


Instructions

  1. Preheat oven to 350 degrees.
  2. Spread oats in a shallow layer in an ungreased round cake pan.
  3. Spread nuts in a shallow layer in another ungreased cake pan.
  4. Bake the nuts until they smell toasty and are beginning to brown, about 8 minutes.
  5. Bake the oats until they’re starting to brown, 15-18 minutes.
  6. Watch both carefully; they go from brown to burned quickly.
  7. Remove them from the oven and transfer to a food processor.
  8. Add the butter, sugar and salt.
  9. Process until the oats and nuts are finely ground and the mixture is cohesive.
  10. Remove the mixture from the food processor and press it into the bottom and up the sides of a 9-inch regular (not deep-dish) pie pan that’s at least 1 ¼ inches deep.
  11. Bake the crust until it’s just barely beginning to brown, 14 minutes. Remove it from the oven and set it on a rack to cool.

Did you make this recipe?

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Now you can fill the crust with any pie that calls for a storebought graham cracker crust. I use this gluten-free pie crust for my Healthy Pumpkin Pie recipe, but you could use it for any cheesecake, pudding style pie, etc.

Katie here – gluten-free can be confusing but it doesn’t have to be hard! I’m thrilled to share a FREE gluten-free cheat sheet mini eBook to help get you started!
This is perfect if you’ve just been told you need a GF diet, if you have a friend or family member eating GF and you’d like to cook for them, or if you’re just curious what it’s all about!

Free gluten-free guide for rookies

YES! I WANT THE FREE GF CHEAT SHEET!

How to Store Walnuts

Do keep walnuts in your freezer.

Because of all those great fats, they tend to go rancid faster than other nuts. You can stock up when they’re on sale (Christmastime is a good time to watch for super sales!), and can even chop a whole pound in your blender/food processor and store them in the freezer, ready to be put into quick breads, cookies and muffins.

Other Recipes You Might Enjoy:

  • Green Smoothies with Kale
  • Summer Fruit Dips
  • Banana Flax Muffins
  • Homemade Granola and Granola bars

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Filed Under: Real Food Recipes Tagged With: dairy-free, desserts, evergreen, gluten free, oats, pie crust, walnuts

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About Katie Kimball @ Kitchen Stewardship®

Katie Kimball, CSME is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network.

See more of Katie Kimball, CSME in the Media.

Over the last 10 years, Katie has spoken prolifically at conferences, online summits and podcasts and become a trusted authority and advocate for children’s health.

Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. She often partners with health experts and medical practitioners to deliver the most current information to the Kitchen Stewardship® community.

In 2016 she created the #1 bestselling online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook.

Certified Stress Mastery Educator BadgeA mom of 4 kids from Michigan, she is a Certified Stress Mastery Educator and member of the American Institute of Stress.

See all blog posts by Katie Kimball.

34 Bites of Conversation So Far

  1. Kris via Facebook says

    June 20, 2012 at 11:27 am

    Hhmmm….french silk pie – 3/4 cup butter, 3/4 cup sugar, 3/4 cup choco chips, 3/4 cup raw eggs. In a stand mixer: Cream the first two, melt, cool and add the chips. Once combined, whisk eggs and slowly add to mixture. Beat until set and put in crust. Refrigerate. (SOOOO evil that my father in law requests it instead of a birthday present)

    Reply
  2. Angela via Facebook says

    June 20, 2012 at 6:39 am

    I vote cheesecake 😉

    Reply
  3. Leanne says

    June 14, 2012 at 11:01 am

    Do you think subbing the walnuts for almonds would work?

    Reply
    • Katie Kimball @ Kitchen Stewardship says

      June 26, 2012 at 12:22 am

      Leanne,
      I don’t see why not, but I haven’t tried it. 🙂 Katie

      Reply
  4. Val says

    January 27, 2012 at 11:18 pm

    Sounds yummy – but OUCH big mistake in the title. These are NOT GLUTEN FREE unless you specify using GF oats, which can still be a problem for those extra sensitive to gluten.

    Reply
    • Katie says

      January 30, 2012 at 9:40 pm

      Val,
      This is such an old recipe, so I really didn’t know much about gluten-free…but I would hope that folks who need to be gluten-free would know to simply use the right oats. In our now-low-gluten household, my gluten-sensitive DH has no problem with regular oats (thank goodness).
      🙂 Katie

      Reply
  5. Rebecca says

    May 26, 2011 at 4:43 pm

    Hi Katie,

    I love this recipe but wanted to check before I proceed – I bake just the crust by itself even if I’m going to use a filling that needs baking? I want to make a pumpkin pie but wasn’t sure if I should fill the crust before baking – I would like the crust to be on the softer side when it’s done.

    Reply
    • Katie says

      May 27, 2011 at 11:58 am

      Rebecca,
      Yes, bake it first anyway, I would think. It shouldn’t really get “crispy” or anything…
      🙂 Katie

      Reply
      • Beth says

        November 28, 2019 at 9:39 pm

        I just used this recipe for a butternut squash pie, since I am not a fan of conventional pie crust. It was fabulous! Yes, you do want to bake it first (I removed it after 12 minutes.) Then I let it cool slightly before filling. It held up nicely, and was a perfect texture to complement a custard-y filling.

        ★★★★★

        Reply
  6. Torey says

    January 17, 2011 at 1:14 pm

    Such a great idea for making a gluten free crust (provided you have gf oats). I’ve been wondering what decent subsitution we could use for graham cracker crusts (and couldn’t come up with any, so just didn’t make anything that called for a graham crust). Yay for a yummy gf subsitution. Thanks so much for taking the time to develop this!

    Reply
    • Katie says

      January 17, 2011 at 10:58 pm

      Torey,
      I wish I had “developed” it, but really it’s right from the King Arthur cookbook (cited). They know their stuff and rarely need tweaks! Glad it’s helpful for you, though. 🙂 Katie

      Reply
  7. K @ Prudent and Practical says

    July 25, 2010 at 7:46 pm

    Hi Katie!
    I was looking for an alternative and this worked ~ Thanks!

    I used sucanat instead of regular brown sugar and sunflower seeds instead of walnuts because that’s what I had lying around. It tasted great!

    Reply
    • Katie says

      July 27, 2010 at 2:46 am

      K,
      That’s great to know about the substitutions working! 🙂 Katie

      Reply
    • Jessica says

      July 27, 2014 at 10:13 pm

      I have a child with nut allergies, so thanks for the information on substitutes! I’ll have to try it with the sunflower seeds!

      Reply
  8. Emily says

    April 22, 2010 at 4:03 pm

    I’m still waiting for that frozen peanut butter pie recipe. 🙂

    Reply
  9. christina says

    April 3, 2010 at 1:48 am

    I wish I had found this recipe yesterday! My husband asked for a cheesecake for his birthday. The recipe I have is naturally gluten free except for the crust. I just made it without, because I didn’t have time to try and figure out a substitute. Next time I’ll try your idea. We buy certified gluten free oats, so it should be safe. Thanks so much for sharing.
    .-= christina´s last blog ..My Dad’s Favorite Applesauce Cake – Now Gluten Free =-.

    Reply
  10. Mallory says

    July 4, 2009 at 11:39 pm

    Thanks for your advice! I have been saving my money for a bottle of real maple syrup (it’s liquid gold) and this will be the first recipe I try with it!!! It may be a week or so until I have enough saved up, but I will come post my results as soon as I can!

    Reply
  11. Mallory says

    July 4, 2009 at 6:59 pm

    I can’t wait to try this!!! Do you think it would work to substitute real maple syrup for the brown sugar? I am trying to limit refined sweeteners and have read that maple syrup is a “healthier” choice, if there is such a thing!

    Reply
    • Katie says

      July 4, 2009 at 8:33 pm

      I think maple syrup is def. healtier than brown sugar. I wonder how it would impact the crust. ?? Maybe lower the butter, just a smidge, to make up for the added liquid. I may have overdone the butter because I didn’t measure perfectly, and my crust was a little slippery – it fell down into the pan as it baked – so I don’t think you want it to liquid-y. Good luck! Come back and comment if you try it and it works, if you wouldn’t mind! I love avoiding white sugar as well.

      Reply
  12. Darnold23 says

    July 4, 2009 at 4:22 pm

    I’m so glad to find your blog. I will have to spend some time going through your previous posts because I am so impressed with this crust recipe. Thanks for sharing it. I hope you will join me beginning in August for Crock Pot Wednesdays @ Diningwithdebbie.blogspot.com.

    Darnold23’s last blog post..RED SKELTON AND THE PLEDGE OF ALLEGIANCE

    Reply
    • Katie says

      July 4, 2009 at 8:31 pm

      Thanks for joining me, Debbie! I’ll make a note of Crock Pot Wednesdays and link up whenever I post a crock pot recipe. Are you accepting “old” posts, too, or just recent ones?

      Reply
  13. [email protected] says

    July 3, 2009 at 5:06 pm

    Thanks for sharing this great alternative. I’m going to definitely try this.

    [email protected]’s last blog post..Foodie Friday: Oriental Salad

    Reply
  14. Rhonda @ Shellbelle's Tiki Hut says

    July 3, 2009 at 2:42 pm

    Wonderful, now I can make some of those no-bake pies I gave up because I stopped eating graham crackers a number of years ago because of the trans fat! I thank you, my waistline? Not so much.

    Rhonda @ Shellbelle’s Tiki Hut’s last blog post..Foodie Friday — Chicken Mango Wrap

    Reply
    • Katie says

      July 4, 2009 at 8:29 pm

      Some say fat doesn’t make you fat…although I suppose it depends what you’re filling these relatively healthy crusts with! 🙂 Welcome!

      Reply
  15. Mary says

    July 3, 2009 at 11:59 am

    This is a fabulous recipe. Thanks for sharing it with us. Have a great holiday weekend.

    Mary’s last blog post..Salmon with Cilantro and Lime – Foodie Friday and Pink Saturday

    Reply
  16. Mother Hen says

    July 3, 2009 at 11:15 am

    I’m so glad I found your blog! I love this recipe. I’ve been wanting some way of making a sub for the graham crust, but drew a blank. Thanks!

    Mother Hen’s last blog post..Pancakes Without Sugar

    Reply
    • Katie says

      July 4, 2009 at 8:30 pm

      The only other way I did it before was with Oreos, but I don’t suppose they are a healthy sub, right? 🙂

      Reply
  17. [email protected] says

    June 30, 2009 at 11:23 pm

    Thanks for the recipe and thanks for linking up to Tempt My Tummy Tuesday.

    [email protected]’s last blog post..Tempt My Tummy Tuesday….Sloppy Joe..BBQ.. I don’t care what you call it.. Just call me to dinner ’cause this is good!

    Reply
  18. Brenda says

    June 30, 2009 at 8:44 pm

    Thats a great idea, so much healthier than the cookie crust

    Brenda’s last blog post..Brined BBQ Chicken for TMTT

    Reply
  19. Carrie says

    June 30, 2009 at 6:51 pm

    Yay for the King Arthur cookbook! I just returned it to the library after my renewals expired, and now I should really just buy it. 🙂 So many great whole-grain recipes, and they’ve all been super for me.

    Reply
    • Katie says

      June 30, 2009 at 10:18 pm

      Thank you for recommending it to me! It’s def. going on my birthday wish list. I didn’t love the whole grain cupcakes we tried for Lovey Girl’s birthday…they were a little dry, and hubby says they tasted “healthy”. They were good, but I want something more moist.

      Reply
  20. Jenna @ Newlyweds says

    June 30, 2009 at 1:50 pm

    Thats a great idea, I usually don’t like the graham cracker crusts that much anyway. I will have to try this.

    Jenna @ Newlyweds’s last blog post..Outback Steakhouse Bushman Bread

    Reply
  21. meatlessmama says

    June 30, 2009 at 11:25 am

    Great pie crust recipe, thanks for sharing! I am also big on from scratch and avoiding most processed foods.

    meatlessmama’s last blog post..Vegetarian Spaghetti Pie

    Reply
  22. Sherry says

    June 30, 2009 at 7:44 am

    What a yummy sounding pie crust substitute!

    Sherry’s last blog post..Wilted Lettuce/Spinach Salad

    Reply

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