Oatmeal Pastry

Deanna Ogle


Oats lend a slight nutty flavor to this flaky pastry. It stays nice and flaky, even when you re-roll the scraps. If desired, you may add 1 tablespoon grated orange rind to the dry ingredients before mixing. The orange pastry is especially good with strawberry rhubarb and other berry pies. For savory pies, like quiche, you can add a little grated Parmesan cheese or 1 tablespoon of sesame seeds to the dry ingredients before mixing.

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20 Min


2 1/2 c
all purpose flour
1 tsp
1 Tbsp
1 Tbsp
milk, nonfat, dry
1/4 c
quick cooking oats
1 c
vegetable shortening
8 Tbsp
ice cold water, or more as needed

Directions Step-By-Step

Mix the dry ingredients together in a large bowl. Cut in the shortening until the size of peas. Mix in the water a tablespoon at a time with a fork until the dough comes together.
This recipe takes a bit more water than standard pastry because the oats absorb some water. Divide the dough in half and form each into a 1/2 inch thick disk, wrap each half in plastic and chill 30 minutes before rolling. Makes enough for a 10-inch double crust pie.

About this Recipe

Course/Dish: Pies
Hashtags: #pie-crust, #make-ahead