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It's important to use quick-cooking oats rather than regular rolled oats in this 15-minute pastry recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In medium bowl, stir together flour, oats, and salt. Using pastry blender, cut in shortening until pieces are pea-size.

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  • 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.

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  • On lightly floured surface, flatten 1 dough ball. Roll from center to edge into 12-inch circle.

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  • 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.

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  • 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

645 calories; 26 g total fat; 10 g saturated fat; 5 g polyunsaturated fat; 10 g monounsaturated fat; 47 mg cholesterol; 657 mg sodium. 102 g carbohydrates; 7 g fiber; 65 g sugar; 9 g protein; 437 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 3 mg iron;

Reviews

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