Oat Pastry Pie Crust Recipes

OAT PIE CRUST

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.

RASPBERRY PIE WITH OAT CRUST

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.

OAT-NUT PIE CRUST

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.

FLAKY LOW CARB PIE CRUST RECIPE

Steps:

• Preheat oven to 350 F and place the rack in the middle position. Place a 9- inch pyrex pie plate in the freezer. Mix egg white with water.
• Measure the dry ingredients into the bowl of a food processor and pulse to combine. Add the cubed cold butter and pulse until the butter is pea-sized. Drizzle the egg white around the bowl of the crust ingredients and pulse until the dough comes together.
• Remove the dough to a piece of cling film and shape into a disc (see pictures), wrap and refrigerate for at least 30 minutes or for several days.
• Place a new piece of cling film on the counter. Unwrap the pie crust dough and place it on the center. Place another piece of cling film on top of the dough. With a rolling pin, and starting at the center, roll the dough away from yourself. Give the dough a quarter turn and roll away from your self again. (If the cold dough crumbles a bit, don't worry, the rolling will warm it up and it will press back together.) Do this several times, flipping the whole pie crust over and proceeding with the other side until you have a 12 inch round disc. Place the crust in the freezer for 3-5 minutes or the refrigerator for 15 minutes.
• Remove the pie plate from the freezer and place on your work surface. Remove the rolled crust from the freezer or refrigerator and peel-off the top piece of cling film. If the dough is stiff as a board, let it sit for a minute on the work surface.
• Invert the dough on top of the pie plate and remove the remaining cling film. The dough should begin to slowly slump into the plate. Help the process along by gently lifting the edge of the crust with one hand and very gently pressing it into the plate with the other. Patch any tears.
• Remove excess pie crust by cutting it away with a small sharp knife. Gather the excess crumbs and distribute them along the top edge of the pie plate, taking the time to build a rim. Flute the edge and dock the dough (poke holes all over with a fork). If the dough becomes too soft to work with, pop it into the freezer for a few minutes.
• Place the dough onto the middle of the rack and bake for 15 minutes or until it's a nice golden brown. Let cool completely before filling. If not using right away, wrap tightly in cling film and keep in the fridge until ready to use. Will also freeze. Thaw in the refrigerator to prevent condensation and sogging.
• NOTE: If you are baking a filling in the pie crust, like a quiche, DO NOT dock the dough. Place it into the freezer to become firm before filling and baking. The sesame flour version is a tad more delicate than the Oat Fiber version.
• This crust serves 8 at 1.75 NET CARBS per serving.

OATMEAL PIE CRUST

Steps:

• Preheat the oven to 325 degrees F.
• In the base of your food processor or in a mixing bowl, add all of the dry ingredients.
• Melt the butter in the microwave or on the stove. Once melted, add the molasses to the butter.
• Add the melted butter and molasses mixture to the dry mix in parts, pulsing 1-2 times after each addition. We added the butter in about 4 small pours.
• The crust is ready to go in the pan when there are no more clumps of dry flour, the crust mix looks darker than before because of the added moisture, and the mix will stick together in your hand if you squeeze it. Use our photos for reference, if that helps!
• Add the mixture to your pie plate and spread an even layer across the base and sides.
• Bake in a preheated oven at 325 degrees F for 15 minutes.
• After 15 minutes, bring the crust out and use a fork or spoon to press down the crust along the sides and base. This ensures an even layer.
• Return the crust to the oven for 3-5 minutes.
• Remove from oven and allow to cool.

OAT PASTRY (PIE CRUST)

Steps:

• 1. In medium bowl stir together flour, oats, and salt. Using pastry blender, cut in shortening until pieces are pea-size. 2. Sprinkle 1 Tbsp. water over part of mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 Tbsp water at a time, until all dough is moistened. Divide in half; form each half into a ball. 3. On lightly floured surface, flatten 1 dough ball. Roll from center to edge into 12-inch circle. 4. To transfer pastry, wrap around rolling pin; unroll into 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. Fill pie plate with filling. 5. On lightly floured surface roll remaining dough to 14-inch circle; cut slits for steam to escape. Place on top of fruit filling; trim to 1/2 inch beyond edge of pie plate. Fold op crust under bottom crust; crimp edge. Makes pastry for 2-crust pie.

OATMEAL PIE CRUST

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.

OATMEAL PIE CRUST

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.