Oat Almond Pie Crust

The oats and almonds add crunch to the crust.

• Ready In: 55 mins
• Serves: 8
• Yields: 1 piecrust

Ingredients

• 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

Directions

1. In a blender or food processor, combine the oats and almonds and grind to a coarse powder.
2. Transfer to a large bowl.
3. Add the flour and mix well.
4. Drizzle on the oil and incorporate it with a pastry blender or your fingers until the mixture resembles coarse cornmeal.
5. 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.
6. 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.
7. Line a 9-inch pie pan with the dough and trim the edges to leave a 1/2-inch overhang all around.
8. Use the overhang to form a fluted edge.
9. Place the crust in the freezer for at least 20 minutes.
10. Fill the shell and bake it according to the directions of your specific recipe.
11. *To bake the crust without a filling; Preheat the oven to 425°F.
12. Line the prepared pie crust with aluminum foil and place it on a baking sheet.
13. Bake for 8 minutes.
14. Remove it from the oven and discard the foil.
15. Bake for 7 minutes.
16. Let the crust cool before filling.