EASY OATMEAL PIE CRUST
Tired of graham cracker crusts? This 5 ingredient, brown sugar, easy oatmeal pie crust makes the most delicious and unique base to creamy, no-bake pies.
Provided by Julie Clark
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Combine the oats, flour, sugar and salt.
- Using a pastry cutter, cut in the butter until the mixture is crumbly.
- Press it firmly on the bottom and sides of lightly greased 9" pie plate.
- Bake at 375 for 13-15 minutes or until the crust is lightly browned.
- If the crust has slid at all, as the crust cools slightly, gently push the crust back up the sides of the pie plate.
- Once the crust has cooled completely, fill it with any desired cream filling.
Nutrition Facts : Calories 129 kcal, Carbohydrate 7 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 227 mg, ServingSize 1 serving
OATMEAL PIE CRUST
Looking for an alternative for the traditiona pie crust? This oatmeal pie crust is flavorful and healthy and a perfect base for your favorite pie fillings.
Provided by Marly McMillen
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Generously grease the bottom and sides of a 9-inch pie pan with vegan butter or coconut oil. Preheat oven to 375°F.
- Place oats, flour, cinnamon, sugar, and salt together in a food processor or blender. Pulse until the oats resemble a course flour consistency.
- Cut the cold vegan butter into cubes and add that to the food processor with the course oat flour mixture. Pulse in short bursts until the fat is distributed throughout.
- Add the water, one tablespoon at a time, and pulse until the dough is moist. You should be able to pinch it between your fingers and it holds its shape. If not, add another tablespoon of cold water and pulse again. I find 3 tablespoons works best.
- Press the dough into a pie pan, pressing it up against the sides of the pan. Place the pie pan in the fridge for about 10-15 minutes, to allow the crust to chill.
- After the pie has chilled. Preheat the oven to 375°F. Bake the crust for 10-15 minutes, until the edges are golden brown. Remove from the oven and cool completey. Then fill with your favorite pie filling.
Nutrition Facts : Calories 1180 kcal, Carbohydrate 148 g, Protein 21 g, Fat 57 g, SaturatedFat 14 g, Sodium 1151 mg, Fiber 14 g, Sugar 26 g, ServingSize 1 serving
OATMEAL PIE CRUST
Oatmeal pie crust recipe makes an easy, naturally gluten free pie crust using only 4 affordable ingredients and no rolling or chilling! Ideal for both bake and no bake pie recipes, pie crusts using oatmeal or oat flour makes an effortless alternative to graham cracker or traditional crusts.
Provided by Melissa Erdelac
Categories Dessert gluten free dessert
Time 23m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350ºF.
- Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Blend until well combined and the oats clump together, about 20-30 seconds.
- Press firmly on the bottom and up the sides of a 9-inch pie dish. Tip: To make the crust come all the way up the sides, press evenly on the bottom to work the excess crust up the sides.
- For a fully baked pie crust, bake for 18 minutes, or until oats are set. If the crust puffs up during baking, use a measuring cup to flatten gently immediately when it comes out of the oven. Cool completely before filling.
- To fill with an unbaked filling, bake for 5 minutes before filling. Bake according to pie instructions, but for best results, bake the pie on the lowest oven rack.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Nutrition Facts : Calories 205 kcal, Carbohydrate 21 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 31 mg, Sodium 175 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
NO-BAKE CHOCOLATE OATMEAL COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield about 2 dozen cookies
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper and set aside.
- Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.
NO-BAKE CHOCOLATE PIE
This is a tradition that we make every holiday and is so delicious! Rich cocoa flavor, deep brown in color, and creamy delicious. Tastes great with homemade whipped cream.
Provided by Sabrina Sperry
Categories Desserts Pies No-Bake Pie Recipes
Time 8h20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
- Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
- Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 52.4 g, Cholesterol 80.6 mg, Fat 17.6 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 266.4 mg, Sugar 40.5 g
OATMEAL PIE CRUST
Not your plain run-of-the-mill crust. Great with peanut butter or butterscotch pies.
Provided by BARB MAXWELL
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
- Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 21.7 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 7.5 g, Sodium 119.4 mg, Sugar 7.9 g
NO BAKE COCOA OATMEAL PIE CRUST
Make and share this No Bake Cocoa Oatmeal Pie Crust recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 10m
Yield 1 crust
Number Of Ingredients 5
Steps:
- In food processor, combine cocoa powder, hazelnut flour, and oats. Pulse until well combined and almost smooth.
- Add honey and salt and pulse until combined.
- Press evenly into bottom on springform pan or 12 ramekins. Cover and refrigerate 1 hour before using.
Nutrition Facts : Calories 764.4, Fat 7.5, SaturatedFat 2.5, Sodium 167.8, Carbohydrate 171.1, Fiber 15.1, Sugar 70.7, Protein 18.9
NO BAKE COOKIES I
Tasty no-bake cookies made with oatmeal, peanut butter and cocoa. Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly.
Provided by Denise
Categories Desserts Cookies No-Bake Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 15.6 g, Cholesterol 7 mg, Fat 4.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 37.5 mg, Sugar 10.3 g
OATMEAL COOKIE CRUST
Here's another one from The Planet Organic Market Cookbook, this is a change of pace from a standard pie crust.
Provided by Katzen
Categories Dessert
Time 35m
Yield 1 9, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Toast the nuts and seeds in a 350°F oven. The sunflower seeds will toast in about 3 -5 minutes and the almonds in about 8 to 10 minutes.
- In a food processor or blender, grind the almonds or pecans until finely minced.
- Melt butter and honey together; add vanilla extract.
- Combine all ingredients and mix well.
- Press firmly and evenly into bottom and sides of a 9 or 10 inch pie pan.
- Bake 10 to 12 minutes until barely golden brown.
Nutrition Facts : Calories 261.1, Fat 17.2, SaturatedFat 7.9, Cholesterol 30.5, Sodium 263.1, Carbohydrate 24.1, Fiber 3.3, Sugar 7, Protein 5
OATMEAL PIE CRUST
This recipe is what I use to make my Old Fashioned Apple Pie recipe #238257. It should make two crusts.
Provided by Chabear01
Categories Dessert
Time 1h30m
Yield 2 crusts
Number Of Ingredients 6
Steps:
- Mix together all dry ingredients.
- Blend in shortening with pastry cutter of two forks until mixture resembles coarse meal; shortening should be coated with the flour mixture.
- Make a well in the middle of this mixture; add water until moistened.
- Mix with a fork.
- Dough will not be completely moist; some dry spots will be evident.
- Pull mixture together with your hands until it holds shape.
- Cover and chill 1 hour or overnight.
- Roll out as you would any pie crust.
- Cook according to your pie recipe.
- This makes a super crust for my Old Fashioned Apple Pie, and is the crust I specify in that recipe.
- Makes 1- 9 or 10 inch double pie crusts.
Nutrition Facts : Calories 1015.9, Fat 54.5, SaturatedFat 14.1, Cholesterol 5.6, Sodium 316, Carbohydrate 115.9, Fiber 3.3, Sugar 2.8, Protein 14.4
OATMEAL PIE CRUST
Looking at calories. People have told me this is a fantastic recipe, some put 1/4 cup brown sugar in there for extra sweetness
Provided by Faith lt3
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, rolled oats and salt in mixing bowl.
- Slowly drizzle in oil, mixing with a fork until mixture resembles fine crumbs.
- Add ice water slowly until mixture begins to form a ball.
- Pat into 9 inch pie plate. Bake according to filling recipe.
- For baked pastry shell: Prick pastry with fork in several places. Bake at 400F 10 min until light golden brown.
Nutrition Facts : Calories 122.2, Fat 7.2, SaturatedFat 0.9, Sodium 145.9, Carbohydrate 12.3, Fiber 0.8, Sugar 0.1, Protein 2
CLASSIC PIE CRUST, IDIOT PROOF STEP-BY-STEP PHOTO TUTORIAL
This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.
Provided by kiwidutch
Categories Pie
Time 55m
Yield 1 nine inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C (425°F).
- Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
- Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
- Add the lemon juice and water.
- Pulse just until moist crumbs form.
- Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
- Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
- Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
- Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
- I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all because you will need some of it to paint the lid of the pie too.
- This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
- Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together.
- After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
- Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making.
- In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°C (425°F) and then 180°C (350°F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly. Et Voila ! and so EASY !
Nutrition Facts : Calories 2487.8, Fat 146.5, SaturatedFat 73.6, Cholesterol 244, Sodium 1184.5, Carbohydrate 258.6, Fiber 8.7, Sugar 13.8, Protein 34.2
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