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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 16 |
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The oats and almonds add crunch to the crust. 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.
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