oatmeal pastry
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.
prep time
20 Min
cook time
method
---
yield
8 serving(s)
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon milk, nonfat, dry
- 1/4 cup quick cooking oats
- 1 cup vegetable shortening
- 8 tablespoons ice cold water, or more as needed
How To Make oatmeal pastry
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Step 1Mix 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.
-
Step 2This 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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