Acorn Flour and Oat Flour Pie Crust
Prep time
Total time
Give your pies a makeover in taste and nutrition by using acorn flour and oat flour. This sweet pie crust recipe is easy to prepare and tastes fantastic too!
Recipe type: Pie, Baking, Gluten Free, Starch free, Wheat free
Cuisine: International, American
Serves: 2
  • 40 gm acorn flour
  • 100 gm whole grain oat flour (see notes)
  • large pinch fine sea salt
  • large pinch white or brown sugar (see notes)
  • 40 gm cold unsalted butter (can use grass fed butter if desired)
  • 2 tbsp buttermilk
  1. Mix acorn flour, oat flour, salt and sugar until well combine. Using a pastry cutter or fork, cut in the butter, next, and 1 tbsp at a time, add the buttermilk. Use your hands to distribute the butter and milk until the dough comes together. Don't worry about over mixing as neither of these flours contain gluten. Form a ball, wrap with plastic wrap and place in the refrigerator for 10 minutes.
  2. You will not be able to roll out this pie crust, it is very fragile and breaks easily; it has to be pushed into the molds. I advise you to butter the pie or tart moulds to help release the pie/tart easier. Simply use your fingers to push and shape into the mold, fill with filling and bake accordingly.
- This recipe makes enough for two small pies sized 5.5 inches or 14 centimeters.

- If you are allergic to wheat or gluten then it is imperative that the flours be certified both wheat and gluten free. Though both flours are naturally wheat and gluten free, if processed in wheat factories they may become contaminated. (Whole grain and GF oat flour can be purchased here.)

- After you've mixed all of the ingredients give the mixture a taste. The acorn might need a little more sweetness -- I've never needed more than 1 tbsp of sugar.

- You may play around with the acorn to oat flour ratio, but be warned that too much (or 100%) acorn will not bind together and there is also a possibility of a bitter taste.

- To make this a vegan pie crust substitute the butter for unsalted vegetable fat or coconut oil, and the buttermilk for a vegan milk of choice with a high fat content or thick consistency.
Recipe by Spicie Foodie ™ at