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This Is the Pie (or Tart!) Crust You’ve Been Waiting For

Gluten-free, extra easy, and press-in – and it works well with fruit and cream fillings.

Published November 11, 2024

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oatmeal tart or pie crust
All photos: Holly Haines

Here’s an extra easy, press-in crust that works well with fruit and cream fillings. It’s a bit on the saltier side because, despite what it might seem like, I don’t do well with anything super sweet, but it balances well with pastry creams – and you should feel free to reduce the salt to 1/4 teaspoon. It’s also gluten-free (make sure your oats are gluten-free) and an excellent base for almost any combination of cream (pastry cream, whipped cream, whipped mascarpone, etc) and fruit.

Here’s how I’ve been using it:

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