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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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Recipe Summary

total:
15 mins
Servings:
8
Yield:
enough pastry for a 2 crust pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

645 calories; fat 26g; cholesterol 47mg; saturated fat 10g; carbohydrates 102g; mono fat 10g; poly fat 5g; insoluble fiber 7g; sugars 65g; protein 9g; vitamin a 437.3IU; vitamin c 10.6mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 72.6mcg; vitamin b12 0.1mcg; sodium 657mg; calcium 70.7mg; iron 2.7mg.
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