Oat Pastry Pie Crust Recipes

Steps:

• Combine flour, rolled oats and salt in mixing bowl.
• Slowly drizzle in oil, mixing with a fork until mixture resembles fine crumbs.
• Add ice water slowly until mixture begins to form a ball.
• Pat into 9 inch pie plate. Bake according to filling recipe.
• For baked pastry shell: Prick pastry with fork in several places. Bake at 400F 10 min until light golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
• Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.

Steps:

• In a blender or food processor, combine the oats and almonds and grind to a coarse powder.
• Transfer to a large bowl.
• Add the flour and mix well.
• Drizzle on the oil and incorporate it with a pastry blender or your fingers until the mixture resembles coarse cornmeal.
• Sprinkle in enough of the water (mixing it lightly with a fork) to moisten all the flour and make a dough that you can form into a ball.
• Flatten the dough into a circle about 1/2-inch thick On a lightly floured board or a sheet of waxed paper, roll the dough into a thin (about 1/8 inch) circle about 11 inches diameter.
• Line a 9-inch pie pan with the dough and trim the edges to leave a 1/2-inch overhang all around.
• Use the overhang to form a fluted edge.
• Place the crust in the freezer for at least 20 minutes.
• Fill the shell and bake it according to the directions of your specific recipe.
• *To bake the crust without a filling; Preheat the oven to 425°F.
• Line the prepared pie crust with aluminum foil and place it on a baking sheet.
• Bake for 8 minutes.
• Remove it from the oven and discard the foil.
• Bake for 7 minutes.
• Let the crust cool before filling.

Steps:

• In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough into a 9-in. pie plate. Remove remaining waxed paper. , Trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack. , In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight.

Steps:

• Preheat oven to 375°F
• Spray sides and bottom of 9-inch pie pan with non-stick cooking spray.
• In medium bowl, combine all ingredients; mix well.
• Press into prepared pie pan.
• Bake for 8 to 10 minutes or until golden brown.
• Cool; chill or freeze as filling requires.
• Fill with packaged pie filling mixtures, chilled cheesecake fillings, frozen yogurt or ice cream, as desired.

Steps:

• 1. Preheat the oven to 350°F.
• 2. Bake the almonds and walnuts or pecans on separate baking sheets until they are fragrant and toasted: about 8 minutes for pecans or walnuts, 10 minutes for almonds. Remove from the oven and set aside to cool. Raise the oven temperature to 375°F.
• 3. Grind the oats in a blender or food processor until they become a coarse meal. Empty into a large mixing bowl.
• 4. Grind the almonds and walnuts or pecans into a coarse meal and add to the oats, along with the flour and salt.
• 5. In a small bowl, whip together the oil or butter, maple syrup, vanilla and water. Add to the oat-nut mixture and mix well. Allow the mixture to sit for 10 minutes in the refrigerator.
• 6. With cold, wet hands, press the crust mixture into a well- oiled tart or pie pan. Bake for 8 to 10 minutes or until barely golden brown.
• 7. Set aside to cool. Then add pie filling and bake for additional 30 to 35 minutes.