Nutty Vegan Pie Crust with Ground Pecans and Oats

Prep Time 15

Cook Time 15

Total Time 30

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

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.

Use rolled oats for structure. They act as the bulk of the crust offering a gluten-free alternative to flour.

Keeps the crust firm while adding a subtle sweetness. You can also use vegan butter if preferred.

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.

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.

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.

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.

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.