Oat Pastry Pie Crust Food

OAT FLOUR PIE CRUST

Steps:

• Add the oat flour, salt and coconut oil to a large mixing bowl.
• Add in the water and knead.
• If your dough is still too crumbly, add more water, 1 tbsp. at a time, kneading well between each addition of water.
• When done, the dough will be somewhat smooth and soft to the touch but have a firm density.
• Place the dough on a piece of parchment paper.
• Add another piece of parchment over the dough and roll flat.
• Remove the top layer of parchment, and turn the dough over into your pie pan. Then carefully peel off the second piece of parchment.
• Press the dough into the pie pan, working it with your fingers until you have nice, even coverage over your pie pan.
• Use raw for pre-baked or no-bake pies, or bake in the oven at 350 F. for about 15 minutes just to get a light toast, for pies you'll bake. Do not over-bake this if you'll be baking it again with filling.

OATMEAL PIE CRUST

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.

OATMEAL PIE CRUST

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.
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EASY OATMEAL PIE CRUST

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.

OATMEAL PIE

Steps:

• In a large bowl, combine sugar, corn syrup, oats, coconut, butter, eggs and vanilla. Pour into crust. Bake at 350° for 15-20 minutes. Arrange pecans on top of pie; bake 30 minutes more or until well browned.

OATMEAL NUT PIE CRUST

Steps:

• Preheat oven to 350F.
• Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
• Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
• Press into 9-inch pie plate.
• Fill with desired filling and bake or bake crust empty for later use.

OAT PIE CRUST

Steps:

• Preheat oven to 375°F
• Spray sides and bottom of 9-inch pie pan with non-stick cooking spray.
• In medium bowl, combine all ingredients; mix well.
• Press into prepared pie pan.
• Bake for 8 to 10 minutes or until golden brown.
• Cool; chill or freeze as filling requires.
• Fill with packaged pie filling mixtures, chilled cheesecake fillings, frozen yogurt or ice cream, as desired.

OATMEAL PIE CRUST

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.

WHOLE WHEAT PIE CRUST WITH OATS

Steps:

• Place oats in the bowl of a food processor; pulse until finely ground.
• Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
• With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
• Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
• Crust is ready to fill. See notes if your recipe requires a pre-baked crust.

OATMEAL PIE CRUST

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.

OAT ALMOND PIE CRUST

Steps:

• In a blender or food processor, combine the oats and almonds and grind to a coarse powder.
• Transfer to a large bowl.
• Add the flour and mix well.
• Drizzle on the oil and incorporate it with a pastry blender or your fingers until the mixture resembles coarse cornmeal.
• Sprinkle in enough of the water (mixing it lightly with a fork) to moisten all the flour and make a dough that you can form into a ball.
• Flatten the dough into a circle about 1/2-inch thick On a lightly floured board or a sheet of waxed paper, roll the dough into a thin (about 1/8 inch) circle about 11 inches diameter.
• Line a 9-inch pie pan with the dough and trim the edges to leave a 1/2-inch overhang all around.
• Use the overhang to form a fluted edge.
• Place the crust in the freezer for at least 20 minutes.
• Fill the shell and bake it according to the directions of your specific recipe.
• *To bake the crust without a filling; Preheat the oven to 425°F.
• Line the prepared pie crust with aluminum foil and place it on a baking sheet.
• Bake for 8 minutes.
• Remove it from the oven and discard the foil.
• Bake for 7 minutes.
• Let the crust cool before filling.