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


  • 1Sift 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.
  • 2Using 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.
  • 3Gather 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.

Printable Recipe Card

About Oat Pie Crust

Course/Dish: Other Desserts