Happy Pi Day!

Pi Day is really just an excuse to eat copious amounts of pie (and usually I do). This year, however I went the healthy route with this gluten-free, vegan veggie pie. Although, I’m not gluten free or vegan, healthy meals are made healthier when avoiding gluten and dairy. Therefore I went for a gluten-free crust and although it wasn’t as buttery and flaky as my traditional crust, it did the job. (The recipe for my traditional crust is below, as well).

Crust ingredients…

Pie ingredients…

So first I took the oats and blended it with salt in the food processor until it was super fine.

I melted the coconut oil in the microwave until it was melted completely. I took the oats and mixed in the chives and then slowly added the coconut oil and a little water. (I added chives to the crust for some flavor, you acn add any fresh herbs you desire).

Then I pressed the mixture into my pie pan (no need to grease the pan) and baked it for about 10 minutes at 350 degrees.

While the pie crust was in the oven, I sliced the veggies with a vegetable peeler, so that I had uniform slices.

When the pie crust was finished, I let it cool and then used cooking spray to grease the sides that were not covered by the pie crust. Then, I started layering the veggies, making sure they were standing straight up, until I got to the middle.

Then, I sprayed the top of the pie with cooking spray and some sea salt and popped in the oven for 40 minutes.

When the pie was finished, I let it cool for 5 minutes and then placed a plate on top of it and flipped it over to get the pie out. I put the plate back on top of the pie (now the bottom is facing up) and flipped it again so that the pie was right-side up.



Ingredients - Crust

1 1/2 cups old fashioned oats, blended

1/4 cup refined coconut oil

1/2 cup chives

1 tbsp water

1/4 tsp sea salt - plus more for sprinkling

Ingredients - Pie

2 zucchini

2 yellow squash

2 large carrots

1 grey squash (optional)


1. Heat oven to 350 degrees. Combine blended oats with the salt and then fold in the chives.

2. Melt the coconut oil and slowly add it to the oat mixture. Add the water to the mixture until the oats are no longer dry.

3. Press the oat mixture into the pie pan with a fork and then bake for 10 minutes at 350 degrees.

5. While the crust is in the oven, peel the veggies with a vegetable peeler, so that the are long strips of uniform width.

4. Let the crust cool and spray the vixible sides of the pan with cooking spray. Start to layer the veggie strips around the outside of the pan and continue into the middle of the pan.

5. Spray the top of the pie and pop it in the oven , still at 350 degrees, for about 40 minutes, or until the veggies are tender. Let the pie cool for 5 minutes, so you can handle the pan.

6. Put a plate on top of the pie to flip it out of the pie pan. Then, put your plating dish on the top of the pie (now the bottom is facing up) and flip it so your pie is facing upwards and ready to cut/serve.




2 1/2 cups all-purpose flour

1 cup butter

1/2 tsp salt

7 tbsp ice water

1tbsp apple cider vinegar


1. Put the flour in a bowl and whisk in the salt. Cut the butter into tablespoon size squares and put in the flour.

2. Cut the butter into the flour with two knives or a pastry cutter until the mixture is mealy.

3. Add the apple cider vinegar to the ice water and add to the flour mixture 1 tablespoon at a time, mixing with a fork.

4. Continue adding water until the mixture forms into a ball of dough. Roll out the dough to make your pie crust.

**NOTE – this recipe yields a top and bottom pie crust, so cut the dough in half to make the veggie pie above **

© 2016 by The Semi Healthy Foodie