This is the go-to pie crust when you need a quick and delicious crust that is gluten-free. I have used with for pumpkin pies, berry pies and apple pies. Always a hit, especially with the kids!
1 ½ cups rolled oats
¾ cup almonds
⅓ cup sunflower or safflower or olive oil
3 tablespoons maple syrup
⅛ cup water
Preheat oven to 350F and grab your favorite 9-inch pie dish. Place the oats and almonds in a blender or food processor and pulse until pulverized. In a large bowl, combine oil, maple syrup, water and pinch of sea salt. Add the oat and almond mixture to the wet ingredients and mix well. Grab your favorite 9-inch pie plate or glass dish and press crust into it. Bake at 350F for about 10 to 15 minutes.
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