Flakey Pie Crust

http://newstartclub.com/recipe/1267

Flakey Pie Crust

This is a delicious, simple pie crust which doesn't contain the large amount of fat found in a traditional pie crusts. Give it a try with your favorite pie, you won't go back.

Ingredients

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Instructions

  1. Place flour, nuts, and salt in a food processor and blend about 1 minute, until nuts are ground as fine as flour.
  2. Move mixture to a mixing bowl and stir in the oats.

  3. Add water, gently forming dough into a ball with your hands. Add a bit more water, if needed, for a soft but not sticky ball of dough.
  4. Roll the dough from center to edges, forming a 12-inch circle. Hint: This is most easily done by rolling between two pieces of plastic bag material.

  5. Remove the top piece of plastic and invert the pie plate over the rolled-out dough. Slip hand under the bottom plastic with pie dough and plate on top. Quickly flip it over so the dough is now over the plate, and peel off the plastic. Gently shape the dough into the plate with fingers, patching where necessary. This dough is very workable and patches well.

  6. Trim pastry to 1⁄2 inch beyond edge of plate. Fold under extra pastry and crimp edge.

  7. For a pre-baked crust, prick bottom and sides of pastry generously with the tines of a fork. Prick where bottom and sides meet all around the pie shell.
  8. Bake at 400°F for 10-12 minutes or until golden.

  9. For a double crust pie, make 1 1⁄2 times the recipe and fill unbaked pastry with your choice of filling. Add top crust, slit in several places and bake until done.

Ready in about: 25 min

Yields: 1 crust

Comments ( 5 ) Leave a Comment
  1. 1 Sharon Jun 13, 2013, 5:19 PM PDT

    Hi, just wondering my dough doesn’t look anything like the one you have on the pic.  The quick oats should they be blended too so it’s as fine as the flour and nuts?  Also when this recipe is used for the crusty pot pie you mention yeast but yet this recipe doesn’t mention yeast.  Could you please clarify.  Thank you

  2. 2 Richard Jun 14, 2013, 12:36 PM PDT

    I agree, the photo is not quite accurate. We’ve also removed the reference to yeast as it is not required for this recipe.

  3. 3 Debra Jul 3, 2013, 1:24 PM PDT

    Her question was not completely answered.  So would it be a good idea to process the oats to be fine like the flour?  And what effect would it have on the outcome of the crust if the oats were processed into a flour? The photo needs to be removed or changed!

  4. 4 Jeanne Feb 6, 2014, 5:05 PM PST

    I printed out several of your great looking recipes and plan to cook for fellowship lunch at church.

  5. 5 Debra Apr 14, 2015, 11:30 AM PDT

    Are the oats to be ground into flour OR left whole??  Hello….almost 2-years and no response to this question.

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