Hazelnut Pie Crust

Gluten free vegan pie crust, stand-in for graham cracker pie crust

Hazelnut Pie Crust

This gluten free vegan pie crust recipe can be substituted wherever you'd use a graham cracker pie crust. It works well with any pie, tart or cheesecake, including raw cheesecake recipes.

If you don't need gluten free, feel free to use unbleached white wheat or spelt flour in this recipe instead of rice flour.

Leave out the sugar if you want to use the crust for a savory pie such as quiche.

Total Prep Time: 15 Min

Yield: 9 inch pie crust

Nutrition Data, 22g Serving: 98 cal, 11g carb, 6g fat, 99mg sodium, 1g fiber, 2g protein, low Cholesterol. Estimated glycemic load 7


  • 1 cup ground hazelnuts
  • 1/2 cup ground quick oats
  • 1/4 cup almond meal
  • 1/2 tsp salt
  • 5 pitted medjool dates,chopped
  • 2 Tbsp oil
  • Optional: almond milk


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  1. Grind the hazelnuts in a spice grinder or food processor into a fine meal. Remove any large lumps.
  2. Grind quick oats in a blender or food processor into a rough flour.
  3. Combine all ingredients and rub together well by hand, or combine in a food processor
  4. The mixture should stick together well when pressed between your fingers
  5. Add a tsp or two of almond milk if it seems too dry

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