It's important to use quick-cooking oats rather than regular rolled oats in this 15-minute pastry recipe.
- Makes: 8 servings
- Yields: enough pastry for a 2 crust pie
- Start to Finish: 15 mins
- In medium bowl, stir together flour, oats, and salt. Using pastry blender, cut in shortening until pieces are pea-size.
- Sprinkle 1 tablespoon water over part of mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide in half; form each half into a ball.
- On lightly floured surface, flatten 1 dough ball. Roll from center to edge into 12-inch circle.
- To transfer pastry, wrap around rolling pin; unroll into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. Fill pie plate with filling.
- On lightly floured surface roll remaining dough into 14-inch circle; cut slits for stream to escape. Place on top of fruit filling; trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; crimp edge. Makes pastry for 2-crust pie.
Nutrition Facts (Oat Pastry)
- Per serving:
- 645 kcal cal.,
- 26 g fat
- (10 g sat. fat,
- 5 g polyunsaturated fat,
- 10 g monounsatured fat),
- 47 mg chol.,
- 657 mg sodium,
- 102 g carb.,
- 7 g fiber,
- 65 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet