Rummed Oat Crust
Yield
1 crust (9 inches)Prep
15 minCook
0 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
rolled oats
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 6 | tablespoons |
vegetable shortening
chilled, solid |
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
dark rum
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
rolled oats
|
|
| 177 | ml |
all-purpose flour
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
vegetable shortening
chilled, solid |
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
dark rum
|
Directions
Combine oats, flour sugar and salt.
Cut chilled shortening into dry ingredients.
Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using.
