I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
With the addition of rolled oats, Crust #1 is a bit lighter, however both have rich flavors.
The filling options are endless and these crusts can also be baked should you want to fill it with sliced apples, maple syrup, and cinnamon, or other fruit fillings.
Easy No-Bake Pie Crust {gluten-free + vegan}
I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
Author: Victoria Laine
Serves:: 1 pie crust
Prep time::
Total time::
Ingredients:
- CRUST #1:
- 8 medjool dates, pitted (about ¾ cups)
- ½ cup shredded coconut
- 1 cup rolled oats
- pinch salt
- CRUST #2:
- 1 cup raw walnuts
- 1 cup shredded coconut
- ½ cup pitted dates
- pinch salt
- TIP:
- If dough isn’t sticky enough to hold together, drizzle a tiny amount of dark liquid sweetener (maple syrup, agave, brown rice syrup, etc) into it.
Directions:
- Directions for both crusts are the same:
- Pulse the ingredients in a food processor with the “S” blade until the dough holds together when pressed between fingers (usually about 2 minutes.)
- Then transfer dough to lined pie plate or spring form pan, pressing down firmly with fingers. Voila! (It’s a good idea to also dust the pan or plate with rolled oats to avoid sticking.)
Non-Bake Pie Crust w/ Lemon Filling
