Oat and Whole Wheat Pie Crust
The nuttiness of oatmeal gives a slightly sweet flavor to this crumbly and delicious whole wheat pie crust.
- 1⅓ cup Old-Fashioned Rolled Oats
- 2 cups Whole Wheat Flour I like Prairie Gold White Whole Wheat, it is light and produces nice baked goods. If you have a coarser wheat flour, you may want to substitute half white flour.
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) of butter slightly softened
- 2 tsp cider vinegar
- 10-12 Tbs ice water
Grind the oats in a blender or food processor. Leave some larger bits of oats for a more rustic crust, grind to a flour for a smoother crust. In a stand mixer using the paddle attachment add the oats, flour baking powder, and salt. Cut the slightly softened butter into cubes and mix it into the dry ingredients. If you don't have a stand mixer, just use a pastry blender or fork. Mix until you see what looks like pea-sized crumbles.Next, as the mixer is going, sprinkle in the cider vinegar and the ice water one tablespoon at a time. Mix until the dough comes together nicely. Pick up a bit and see if it sticks together rather than crumbling apart. If it seems too dry and crumbly add a bit more ice water.Split the dough into two equal lumps. Roll each lump into a ball. On a lightly floured surface, flatten the ball into a disk, and using a rolling pin roll the dough into a circle that is between ¼' and ⅛" thick. Pie crust should be about 1" larger in diameter than your pie pan. If the dough seems too sticky, you can refrigerate it for a bit, I didn't find this to be the case.Roll the edges under and using your finger crimp the edges of the pie crust. Fill with your favorite ingredients and bake. I found no need to pre-bake this crust at all. It gets nice and crispy without any extra baking time. Follow the temperature for your pie recipe. If you are baking this for a pie that you won't need to bake like a pudding pie, use pie weights or line the crust will foil and fill with beans. Bake at 375° for 15-20 minutes or until it is golden brown.