It’s a great idea to include persimmons in this dish. These bars have a sweet spice scent and are juicy.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch deep-dish pie crust |
Ingredients
- ½ cup rolled oats
- ¾ cup whole wheat flour
- 2 teaspoons white sugar
- ½ teaspoon salt
- ⅓ cup cold butter, cut into pieces
- 2 tablespoons very cold water, or more if needed
Instructions
- Place oats in the bowl of a food processor; pulse until finely ground.
- Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
- With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
- Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
- Crust is ready to fill. See notes if your recipe requires a pre-baked crust.
- For a quicker, easier version, use a food processor for step 2, pulsing all dry ingredients until blended. Add butter and pulse until crumbly. Add water and pulse until dough is formed.
- You can also freeze the butter and grate it into the dry ingredients with an electric grater.
- Substitute whole wheat pastry flour for a finer-textured, flakier pie crust.
- If a pre-baked crust is needed for your recipe, bake in a preheated 400 degree F (200 degree C) oven until golden brown, 8 to 10 minutes. Cool completely on wire rack and proceed with your recipe.
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 201 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
It tastes good, though the texture is quite crumbly. One tsp. of sugar is better to my taste than 2, especially for a pot pie, and vegetable shortening works instead of butter. ‘ll keep experimenting with it.
in the body of the recipe you never added the flour to the ground oats. It always takes me a couple of tries to get all the pertinent info down on a recipe I have found if let pie crust rest in the fridge for a half hour or so, it will come together with less of a fight (like I do biscuits) i’ll let you know how it works out paul in south l.a.
I’ve made this pie crust a few times now, and I love it! It is crumblier and not as flaky as a normal pie crust, but I really like the flavor it has. I used it for galettes, and it worked every time! If it broke apart at all, you just simply pat it back together with your fingers, no problem. I did make some changes in one of the instances that I made this: 1 cup whole wheat flour, 1/2 cup quick oats (left them as-is, and didn’t make them into flour), brown sugar in place of white, 1/2 cup butter, and added some cinnamon and nutmeg too. I really liked the proportions with the slight changes, and adding the spices made it almost taste like a crisp topping! I also did refrigerate my dough each time before using (about an 1 hr) too. I will definitely be making this over and over again! Thank you for the recipe!