Oatmeal Pie Crust
Yield
servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
rolled oats
regular, uncooked |
|
| 3-4 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
rolled oats
regular, uncooked |
|
|
water
|
|
Directions
Combine flour, sugar, and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
Stir in oats.
Sprinkle water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball; chill. Roll dough on a lightly floured surface to fit a 9-inch pieplate.
Place in pieplate; trim off excess pastry along edges.
Fold edges under and flute.
Prick bottom and sides of pastry generously with a fork.
Bake at 425℉ (220℃) for 10 to 12 minutes.
