This healthy pastry recipe is very easy to make, and uses just 2 everyday ingredients (plus salt and water!). It's gluten-free, vegan, and a healthier alternative to traditional shortcrust pastry. It's an ideal healthy pie crust for both sweet and savoury treats.
Place the oats in a food processor and blitz until finely ground. Add the olive oil and salt and blitz again until well mixed.
Add the water a little at a time, pulsing between each addition. The mixture will start to clump together.
If you want to roll out the pastry, gather the mixture into a ball. Roll out between two sheets of waxed paper.
Alternatively, tip the mixture into your tart tin and press it down evenly down with your fingers.
Bake in a preheated oven at 180 degrees. If you are using an uncooked filling, bake for 15-20 minutes. If you are using a cooked filling, bake the pie crust empty for 10 minutes, then add your filling and bake as per your recipe.
Notes
Use certified gluten free oats to ensure that your pastry is gluten free.
If you don't have a food processor or a blender, use oat flour rather than whole oats. Mix the flour, olive oil and salt together, then mix in the water a little at a time until the mixture starts to clump together. Gather into a ball with your hands, and use the pastry as per your recipe.
If you prefer, you can substitute olive oil for another type of oil.
This quantity of pastry will line four 10 cm tins, or one 18 cm tin. For a 25 cm tin, use 150 g oats, 4.5 tablespoon of olive oil and 3-4 tablespoon water.