Healthier Pie Crust

Subbed 1/4 cup of the all-purpose flour for whole wheat flour. Mixture was flavorless, so I added salt, cinnamon, allspice, and about 2 tsp honey. The result was okay, but very dry. Perhaps more oil would help.(Maybe coconut oil? I used basic canola.) Anyway, this recipe still needs some work.

I used almond flour instead of wheat flour, and add a little extra of both the almond flour and oats instead of coconut. I used olive oil instead of vegetable, which was fine because I was making something savory (a quiche). It turned out delicious!

I found a much better method with this pie crust. I wanted to make a quiche so I excluded the coconut and added more oats and flour, which I blended the oats to make oat flour. Then instead of 2 Tbsp of ice water, I did about 6-8, i just kept adding more until just right when I could roll a ball. I then took a rolling pin and rolled it out like a real pie crust instead of just pressing it into the pan, so it made it even, and in doing so it even had flaky layers like a real pie crust! This had so much less fat, and made the best quiche ever!

Coconut contains more unhealthy fats than pretty much any other food. This might be a tasty recipe, just remember, it might not be that healthy for your heart.

nice oatmeal crust with texture for 1 crust pie

i’m rating this 3 stars. when i made it the crust fell apart and began to crumble trying to plate my pie 🙁 but the taste is quite deelish

I have to admit I wasn’t sure about a “healthy” pie crust, but this was very tasty! I made it with a banana cream pie and it was great. Can’t wait to try it with an apple pie!

Not bad, but it tastes like oatmeal and coconut. Not really what I want, but I guess to sacrifice for less calories!

Not your regular flakey pie crust, but a very nice healthy substitue

Tried this with a pumpkin pie filling without the coconut. It wasn’t bad. I liked it better the second day perhaps because I was getting used to it. Will try again with appples. I give it an A for effort as pie crusts usually are about 1500 calories.

Tried this with a pumpkin pie filling without the coconut. It wasn’t bad. I liked it better the second day perhaps because I was getting used to it. Will try again with appples. I give it an A for effort as pie crusts usually are about 1500 calories.

I prepared this recipe last night for pumpkin pie. Actually it is wonderful, remains creaking and delicate, it will be my favorite now!

I loved it! I left out the coconut and added extra oats. I also ground the oats into a flour like consistancey and added a tablespoon of sugar. I will make this again.

This pie crust really has a fantastic texture. Instead of using just vegetable oil, we swapped half the oil for butter. It added a nice finish. Love it! Will definitely make it again.

Turned out great with a pumpkin pie. For me, nothing beats the real full fut pastry crust, but I don’t know how to make that kind anyway. This was a great alternative.

Yummy, yummy! I added a total of 1/2 cup unsweetened coconut, along with a 1/2 teaspoon vanilla, 1 teas cinnamon, 1/4 teas salt and 2 tbl of brown sugar. I sprayed a 9×13 glass pan with cooking spary and pressed the crust in and baked it at 425 degrees for 15 minutes before pouring in my favorite apple pie filling and baking it until the apples were tender. This warm with a scoop of vanilla was incredible. My kids who are not huge apple pie fans said this was one of the top 2 desserts they have tasted!

Instead of coconut I used ground pecans. I also used half oil half maple syrup. It was wonderful.

love this crust. use it with coconut and a bit of sugar for pies, or without for quiche!

This is a great recipe for those of us on the whole grain kick. I used whole wheat for the flour and needed to double the water, and I left out the coconut,then I rolled it out and used it as the top for a pot pie. It was Scrumptious! The whole family loved it. Can’t wait to try it on something else.

I made this with a Egg Nog Custard pie for Thanksgiving and it turned out great! My in-laws loved it too. It’s a bit flakey, but has a very unique taste and texture. I’ll use this recipe again and again because it was so easy to make.

Delicious even though I added ground flax seeds which ended up burning.