Oat Pie Crust

Oat Pie Crust Recipe

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J. Cooper


Taken from The Daily Breeze Newspaper during Spring of 1992.


★★★★★ 1 vote


  • 1/2 c
    plus 2 tablespoons oat flour blend
  • 5 Tbsp
    all-purpose flour or unbleached flour
  • 1/4 c
    cake flour
  • 2 1/2 Tbsp
  • 3 Tbsp
    cold unsalted butter, diced
  • 1 Tbsp
    canola oil
  • 1 tsp
    grated lemon or lime zest or 1/2 teaspoon ground cardamaom
  • 2 Tbsp
    to 2 1/2 tablespoons very cold water

How to Make Oat Pie Crust


  1. Sift oat flour, all-purpose flour, cake flour, and sugar into large bowl. Work butter into flour with fingers or cut in with a pastry blender until flour bits are the size of small peas.
  2. Using a fork, stir in oil and lemon zest. Slowly add cold water, 1 teaspoon at a time, tossing with fork until moistened without being wet.
  3. Gather dough with moist hands, shape into flatened round and let rest for 15 minutes. Roll 1/8th inch thick on lightly floured board. (To facilitate rolling dough, you may also roll between 2 pieces of waxed paper.)Or unrolled dough may be placed in pan gently pressed to cover inside of pan.) Gently lift and press onto 8-inch metal pie pan or tart pan (if dough breakes, it is easily patched). Glute edges. Bake at 425 degrees 10 to 12 minutes or until light golden brown.

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About Oat Pie Crust

Course/Dish: Other Desserts

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