Easy Oatmeal Pie Crust

Jump to Recipe

This post may contain affiliate links. Read our disclosure policy.

Tired of graham cracker crusts? This 5 ingredient, brown sugar, easy oatmeal pie crust makes the most delicious and unique base to creamy, no-bake pies. It tastes like an oatmeal cookie!

I’m always so thankful to be spend holiday weekends with the family. There are many times 18 of us plus at least 1 dog in the same house. Cousins playing. Memories being made. That’s something to be thankful for.

Although our Thanksgiving dessert table is filled with baked pies such as apple, pumpkin and cherry, sometimes there is a creamy, no-bake pie. Many times those pies have a graham cracker crust, but today I’m kicking things up a bit and inviting you to try this easy oatmeal pie crust as a base for your cream pies.

closeup of an oatmeal pie crust

Why you’ll love this recipe:

  • It’s just 5 ingredients.
  • The brown sugar gives a deep, rich flavor.
  • It’s easy! Ready in less than 20 minutes and no rolling or chilling the dough necessary.
  • And the best part? It tastes like an oatmeal cookie. 

This oatmeal pie crust is a welcome change to traditional cream pies.

Oatmeal Cookie Crust vs Graham Cracker Crust

Graham cracker crusts are good, especially when you make them at home. And it’s nice that you can vary them by using gluten free, cinnamon or chocolate graham crackers.

But sometimes you need something just a little bit different and that’s where this oatmeal pie crust recipe comes in. It’s just as easy as a graham cracker crust but has a deep buttery, brown sugar flavor. It tastes like an oatmeal cookie. It’s hard not to eat it by itself. It’s that good!


  • Quick-cook oats. I always use quick oats, but many have said that rolled oats work just as well. When you use the pastry cutter, it cuts up the oats slightly.
  • All-purpose flour.
  • Brown sugar. I like to use dark brown sugar, just because it deepens the flavor. Light brown sugar works just as well.
  • Salt.
  • Cold butter. Unsalted works best since there is already salt in the recipe. If you use salted butter, cut the salt by ¼ teaspoon. Use real, 100% butter…no margarine.

How to Make an Oatmeal Pie Crust

  • Combine the oats, flour, sugar and salt.
  • Using a pastry cutter (affiliate link), cut in the butter until the mixture is crumbly. You’ll end up with coarse crumbs.
  • Press it firmly on the bottom and sides of lightly greased 9″ pie plate.
  • Bake at 375º Fahrenheit for 13-15 minutes or until the crust is lightly browned.

Don’t worry if the crust shrinks back while baking. You can press it back up the sides while it is still warm. As it cools it will set.

Pro Tip: You can make this gluten free by using gluten free oats and all-purpose gluten free flour.

Do you have to bake the crust before filling?

We’ve only used this with cream pies. However, if you want to use it for a baked pie, do not bake the crust first. Many have used it in baked pies and love it.

It does not work the best for pies that have to bake a long time, such as cheesecakes. The crust can get overly hard if it is in the oven too long.

a slice of no bake pumpkin pie on a spatula

Pie Ideas

Fill this crust with one of your favorite cream pie fillings and you’ve got a most delicious twist on the standard cream pie!

This is a sweet crust so I don’t recommend it for savory pies or quiches.

Recipe Variations

Try adding:

  • shredded coconut
  • sliced almonds
  • cinnamon or pumpkin pie spice

Or you can try a different serving method:

  • Spread the mix on a sheet pan and then break it into pizzas for oatmeal cookie dippers.
  • Break the mix into small pieces and add to a homemade granola mix.
  • Break the mix into crumbs and add as an ice cream topping.
overhead view of a pie crust in a green pie plate
overhead view of a pie crust in a green pie plate

Easy Oatmeal Pie Crust

4.66 from 128 votes
Tired of graham cracker crusts? This 5 ingredient, brown sugar, easy oatmeal pie crust makes the most delicious and unique base to creamy, no-bake pies.
Servings 8
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Email Me This Recipe!
Enter your email and get the recipe sent to your inbox! Plus you’ll get new recipes from us every week.


  • 1 cup quick-cooking oats 90 grams
  • 1/3 cup sifted all-purpose flour 40 grams
  • 1/3 cup dark or light brown sugar 74 grams
  • 1/2 teaspoon salt 3 grams
  • 1/3 cup cold unsalted butter 5 tablespoons plus 1 teaspoon


  • Combine the oats, flour, sugar and salt.
  • Using a pastry cutter, cut in the butter until the mixture is crumbly.
  • Press it firmly on the bottom and sides of lightly greased 9″ pie plate.
  • Bake at 375 for 13-15 minutes or until the crust is lightly browned.
  • If the crust has slid at all, as the crust cools slightly, gently push the crust back up the sides of the pie plate.
  • Once the crust has cooled completely, fill it with any desired cream filling.


The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**


Calories: 129kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 227mg | Potassium: 23mg | Vitamin A: 365IU | Calcium: 26mg | Iron: 2mg
Course Dessert
Cuisine American
Calories 129
Keyword double pie crust, easy pie crust, recipe with rolled oats

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Notify of

Most Voted
Newest Oldest
Inline Feedbacks
View all comments

4 years ago

5 stars
I made this crust with my pecan pie for Thanksgiving. I did not blind bake before filing it. It was the best pecan pie I’ve ever made, or have ever had. It tasted like the pecan pie was sitting in a giant oatmeal cookie. It wasn’t soggy, but not crunchy either. My family has requested I make this every Thanksgiving. Thank you!

3 years ago

5 stars
I doubled the recipe, added shredded coconut, slivered almonds and cardamom and saved half to make some bars tomorrow !

6 years ago

Tickled to find this recipe! It will be easy to sub a little to make it gluten free and now my daughter can enjoy no-bake pies again. I know there are gluten free graham crackers out there but have you ever priced them? This is a really sensible option, thank you so much!

3 years ago

5 stars
My 81 year old father mentioned how his mother used to make oatmeal crust pies when he was a child. He said that it was the best crust ever. I followed your recipe exactly, blind baking it for 8 minutes and then baking a Walnut/Maple Syrup Pie. Amazing! Eating the pie edge with your hands is one of life’s true guilty pleasures. Thank you so much for sharing!

3 years ago

This looks great! Do you think it would work with puréed dates (dat paste)?

3 years ago

I made this exactly per recipe for a cheesecake. The cheesecake baked for 10 min at 450, then 20 min at 250. Cooled and chilled.
When trying to slice cheesecake, the crust was so hard it would not cut, needed a chisel to get it out. I was so disappointed, this was such a nice cheesecake.
What could have happened, was crust baked too long?

5 years ago

5 stars
A++ This oatmeal pie crust is excellent. I have made it several times and actually prefer it over traditional flour crusts. Thank you for an awesome recipe.

rolf downey
7 years ago

I ran out of cookies and graham crackers for a cheesecake recipe I have, sounds good I am going to try it now thanks rolf

7 years ago

I think a peach custard filling would be so yummy with this crust. I’m just concerned about the baking time for the custard being so much longer than the crust… Would the crust burn before the custard was done cooking do you think? Just wondering what your thoughts are before I try it. Thanks

Kristen @ A Mind Full Mom
8 years ago

Love this!! Such a “clean” crust for a dessert!

1 year ago

If I doubled this recipe to pat it into a 9×13 pan for a cooked fruit filling and then sprinkle some of the topping on top, would it become crispy and firm to cut bars with it? I have tried other recipes and the oatmeal mixture is too crumbly, and I need to make it gluten free for myself also. It looks terrific.

Karen shank
1 year ago

Do you have a recipe for how to use this to make a pecan pie!? I saw it says don’t prevalent with baked pies. Looks soooo yummy!!

1 year ago

I could be all wet, but how can 40 g of flour (1/3 cup) be same measurement as 74 g of brown sugar (also 1/3 cup) ?? Just wondering if there’s a typo in the recipe?

1 year ago

Can this be gluten free by using a gluten free flour along with the oatmeal?

Anna-Marie Suich
2 years ago

Not sure if I will get an answer before I have to put it all together, if not there’s always a next time 😉
I’ve made the crust.. I’ve made the banana pie filling… do I have to wait till one or both to cool before pouring it into the crust⁉️