If you've ever dreamed of a pie crust that's as flavorful as the filling—something that doesn’t just hold everything together but actually makes your pie better—then this Nutty Vegan Pie Crust with Ground Pecans and Oats is about to become your new favorite go-to. Rich in flavor from toasted pecans, naturally sweet from oats, and entirely free of dairy, eggs, or refined flour, this easy vegan pie crust delivers crunch, depth, and a wholesome bite. It’s perfect for everything from a decadent vegan chocolate pie to a holiday classic like vegan pumpkin pie. Whether you're a pie pro or searching for a homemade pie crust recipe easy enough for beginners, this one checks all the boxes.
Nutty Vegan Pie Crust with Ground Pecans and Oats
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Recipe Component
Cuisine Western
Servings 1 9-inch pie crust
Food processor Essential for grinding the pecans and oats into a fine meal. If you don’t have one, a high-speed blender can work.
Mixing bowl For combining the wet and dry ingredients if doing it by hand after pulsing the dry mixture.
9-inch pie plate Glass, ceramic, or metal all work.
Rubber spatula or wooden spoon For stirring and pressing the dough into the pan.
Measuring cups and spoons Precision helps, especially when working with moisture content in the dough.
- 1 cup raw pecans lightly toasted
- 1 cup old-fashioned rolled oats make sure they’re certified gluten-free if needed
- 1/4 cup coconut oil solid but scoopable (not melted)
- 3 tablespoons maple syrup
- 1/4 teaspoon fine sea salt
- 2 –3 tablespoons cold water as needed
Ingredient Notes
Pecans
- They add a buttery nutty richness and help bind the crust together naturally. You can also substitute half with walnuts for a slightly more earthy tone.
Oats
- Use rolled oats for structure. They act as the bulk of the crust offering a gluten-free alternative to flour.
Coconut oil
- Keeps the crust firm while adding a subtle sweetness. You can also use vegan butter if preferred.
Maple syrup
- Helps sweeten and bind the ingredients without refined sugar.
Cold water
- Helps bring the dough together without making it soggy.
Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the pecans out on a baking sheet and toast them for 5–7 minutes, or until fragrant and slightly darker in color. This step intensifies their flavor and helps create a deep, rich base for your vegan pie crust.
Grind the Dry Ingredients
In a food processor, add the toasted pecans and rolled oats. Pulse until the mixture resembles a coarse flour—some small bits are okay, but you want it mostly fine to help the crust hold together.
Mix in Wet Ingredients
Add the coconut oil, maple syrup, and sea salt to the food processor. Pulse a few more times until the mixture begins to clump. Add cold water, 1 tablespoon at a time, pulsing in between, just until the dough starts to hold together when pinched between your fingers.
Press the Dough into the Pan
Transfer the dough to a 9-inch pie plate. Use your fingers or the bottom of a measuring cup to press the dough evenly across the bottom and up the sides. Make sure it’s packed tightly to avoid crumbling during baking.
Pre-Bake the Crust
Poke the bottom with a fork to prevent bubbling. Bake at 350°F for about 15 minutes, or until the crust is lightly golden and smells nutty. Let it cool completely before adding your filling.
This crust works beautifully with no-bake fillings, but it can also be baked again after filling (like in a vegan apple pie or vegan pumpkin pie recipe) with excellent results.
Pairings
This nutty, subtly sweet vegan pie crust is wonderfully versatile. Here are a few perfect pairings:
For Sweet Pies
- Vegan Chocolate Pie: The pecan and oat flavors beautifully complement rich chocolate ganache or mousse fillings.
- Vegan Pumpkin Pie: A fall favorite, this crust gives a rustic edge to creamy, spiced pumpkin filling.
- Dairy-Free Banana Cream Pie: The crunch balances the softness of whipped coconut cream and bananas.
- Maple Pecan Pie (Vegan Style): Doubling up on the pecan flavor never hurt anyone.
For Savory Pies
Yes, this crust can go savory, especially if you skip or reduce the maple syrup.
- Mushroom and Lentil Pot Pie: The earthiness of mushrooms pairs well with the nutty base.
- Tomato and Zucchini Tart: Summer veggies shine in this crisp, flavorful crust.
No matter your choice, the flavor of this crust stands up to bold fillings without overpowering them—exactly what the best pie crust recipe should do.
FAQs
1. Can I make this crust gluten-free?
Absolutely! Just ensure your rolled oats are certified gluten-free. This crust is naturally gluten-free when those are used, making it a great option for a gluten free vegan pie crust recipe.
2. What type of oil works best for this recipe?
Coconut oil works well for structure and flavor, but vegan butter is a great alternative if you want a more traditional pie crust texture.
3. Can I freeze this crust?
Yes! You can freeze the pressed crust in the pan (unbaked) for up to a month. Just wrap it tightly in plastic wrap and foil. No need to thaw before blind baking—just add a couple of extra minutes to the bake time.
4. What pies work best with this crust?
It’s especially suited to dairy free pies like vegan chocolate pie, vegan apple pie, and even raw vegan cheesecake. The slight sweetness and texture also pair well with fruit-based and spiced pies.
5. Is this crust good for making mini pies or tarts?
Absolutely. You can press the dough into mini tart pans or muffin tins to make individual servings—great for parties or portion control. Just reduce the baking time slightly (10–12 minutes should do it).
