Wednesday, October 2, 2013

Oat Crust (C2)


3/4 cup whole wheat Flour
1/2 cup quick-cooking oats
1/2 teaspoon salt
1/4 cup olive oil
3-4 Tbsp cold water

In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms.

Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough into a 9-in. pie plate. Remove remaining waxed paper.

Trim and flute edges.

Line unpricked pastry with a double thickness of heavy-duty foil.

Bake at 450° for 8 minutes.

Remove foil; bake 5-7 minutes longer or until golden brown.

Cool on a wire rack.

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