Prep 40 mins
Cook 15 mins
The oats and almonds add crunch to the crust.
- 3⁄4 cup rolled oats
- 1 tablespoon blanched almond
- 3⁄4 cup whole wheat pastry flour
- 2 -3 tablespoons oil
- 1 -2 tablespoon ice water
- 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.
This was dry and it fell into pieces, nothing held, the taste was bland and I felt like I wasted a whole bunch of ingredients. I could see it being used for small tarts, and pressed into square baking dishes - a pie however, no.
I love hidden recipe treasures! This was delicious, and considering it's made with whole wheat flour not dry at all. I did balance the ratio of almond meal for more flavor: 1/2 cup almond meal and about 1/2 cup oats. I ground whole almonds first until almost ground to the cornmeal textured stage, then added the oatmeal. It wasn't easy rolling the dough since it is whole wheat flour after all, so I mixed the dough as best I could by hand then shaped it into a greased pie plate by hand. Used recipe #28042 for the filling.