I created this oatmeal pie crust recipe while working on my butterscotch pudding pie recipe! The pie was inspired by Oatmeal Scotchies. Do you remember those? They are oatmeal cookies with butterscotch pieces! Naturally, this pie had to have a crunchy oatmeal pie crust!
Oatmeal Scotchies are my dad’s all-time favorite cookies. He’s not a chocolate person. He can live without sugar cookies. But Scotchies? He’ll hide the container! He’s also a lover of shortbread, but that might be because of all the time he’s spent in Scotland.
Oatmeal Pie Crust Experimentation
Anyway, I tried 3 different recipes for this oatmeal pie crust! There are some oatmeal pie crust recipes out there in the world, but I really wanted to bring in some of those Oatmeal Scotchie flavors. The best Oatmeal Scotchies are delicately flavored with cinnamon and molasses, so this crust has those, too!
For one of the recipes I created, I actually made something like the topping on my apple crisp. I was sure that would be the best crust, but it wasn’t! After making FOUR crusts for this recipe, we decided each time that this one was the very best. It was light, but crispy. Sweet and slightly spiced. It had a great crunch, and was the easiest to make! We also loved that we could make this solely with items we already keep on hand in our pantry.
Win-win all around, right?
I used a technique for this one similar to making a graham cracker crust – I combined the dry mixture with melted butter. This is part of what makes this crust so perfect.
I can’t tell you how much we enjoy this crust. It’s different than graham cracker, it’s not a pastry crust, it’s its very own thing. I hope you enjoy this recipe! It’d be great fun to use with cheesecake, custard pies, and other pudding pies.
How to Make Oatmeal Pie Crust
Preheat the oven to 325 degrees F.
In a food processor, add all of your dry ingredients: oats, flour, brown sugar, salt, and cinnamon.
Don’t skip the brown sugar! It gives texture and flavor. If you ran out, make brown sugar from scratch with 2 common pantry ingredients!
In the microwave or on the stove, melt 6 tbs of butter. Once the butter is melted, mix in the molasses for easier distribution.
Add the melted butter to the food processor in parts. Add a little bit at first, pulse the processor 1-2 times, then add more butter. Continue alternating melted butter and pulsing a couple of times until all the butter is incorporated. You may need to help the molasses get out of your pan with a spoon. Be sure to get it all in!
Once your pie crust mix looks a little darker from being wet and you can see nice chunks of crust collecting, it’s ready! You should not see any clumps of dry flour and you should be able to pick up some of the mix, squeeze it, and see it hold together.
Dump all the crust in your pie pan and spread it evenly up the sides and around the base. I used my index and middle fingers on my right hand to press the sides in while moving the pan slowly with my left hand.
A Word on the Right Type of Pie Pans
Please learn from my mistake. The first two times I made this pie, I put it in a straight-sided fluted pan. Do you know how hard it is so remove anything from a straight-sided fluted pan, let alone a PUDDING PIE?! We were basically scooping it out of the pan. Still tasted good…
Anyway, please use a STRAIGHT-SIDED pie pan. I have these sweet little ones from Anchor Hocking. You can also use taller pans; just know you’ll have a slightly thinner crust. That should be fine especially if you follow my next tip! You can also use pans with fluting on the top where the crust edge normally goes with baked pastry. Basically, if the sides of your pan are not fluted like a tart pan, you’re good. 🙂
Once your crust mix is evenly distributed, add it to a preheated oven for 15 minutes. After the 15 minutes, bring the crust out and using a spoon or a fork, compress the crust. I double-check the base for any gaps between the crust pieces so my pudding filling won’t run out.
You can see here that I pressed over the entire base, pushed the sides in evenly, and even went around the inner edge to make sure I didn’t have a huge clump of crust where the sides and base meet.
I’ve done this without this technique and the crust was still fine, but I find this really helps ensure my crust is an even layer! It also resolves any issues with the crust shifting during baking.
Then, put the crust back in the oven for 3-5 minutes. Let cool before using.
Uses for Oatmeal Pie Crust
I definitely recommend using this crust as a replacement for graham cracker crusts at time! Since it is prebaked, it’s best for pies that don’t require additional baking, like:
- No bake cheesecakes
- Pudding pies
- Cream pies
Looking for some extra fall flavor in your life? Check out 70 Cozy Fall Desserts to Make From Scratch!
Oatmeal Pie Crust Recipe Adaptations
Feel free to exclude the cinnamon here or add your own spices. I really like the additional molasses, but I’m sure you could bake this without it. It just might not stick together as well and I have not tried it. You could consider substituting molasses for maple syrup or corn syrup, too, but again, I have not tried those options.
Oatmeal Pie Crust
- 9-in pie plate with straight sides
- Food processor (can be made in a bowl, too)
- 1 1/4 cup oats We used quick cooking oats.
- 1/4 cup flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tbs molasses
- 1 pinch kosher salt
- 6 tbs butter melted
- Preheat the oven to 325 degrees F.
- In the base of your food processor or in a mixing bowl, add all of the dry ingredients.
- Melt the butter in the microwave or on the stove. Once melted, add the molasses to the butter.
- Add the melted butter and molasses mixture to the dry mix in parts, pulsing 1-2 times after each addition. We added the butter in about 4 small pours.
- The crust is ready to go in the pan when there are no more clumps of dry flour, the crust mix looks darker than before because of the added moisture, and the mix will stick together in your hand if you squeeze it. Use our photos for reference, if that helps!
- Add the mixture to your pie plate and spread an even layer across the base and sides.
- Bake in a preheated oven at 325 degrees F for 15 minutes.
- After 15 minutes, bring the crust out and use a fork or spoon to press down the crust along the sides and base. This ensures an even layer.
- Return the crust to the oven for 3-5 minutes.
- Remove from oven and allow to cool.
What do you think? Is this any good? How did you use it? I can’t wait to hear all about it in the comments!