Whole-Grain Pie Crust


From: Taste of Health by Barbara Kerr.

  • 1 ¼ cup quick oats (blended into flour in your blender)
  • 1 cup whole wheat pastry flour
  • ¾ teaspoon salt
  • ¼ cup grapeseed oil
  • ½ cup water

In a medium bowl place oats, flour and salt.

With your hands, rub in oil. Pour water into bowl.

Mix well. Will look too wet at first, but this is the perfect amount of water.

Knead lightly on counter with hands, not adding any flour.

Wipe counter with a damp cloth, and stick a piece of plastic wrap about 15 inches long to your countertop.

Sprinkle about 1 teaspoon of whole wheat pastry flour on plastic wrap.

Divide dough in half (recipe make two crusts).

Flatten into circle, cover with another piece of plastic wrap and roll out with your rolling pin until about ¾ inch bigger in diameter than your pie plate.

Remove top piece of plastic wrap and center the crust on the pie plate.

Remove remaining piece of plastic wrap.

Prick crust with fork on bottom and edges.

Trim off any excess dough and fill crust with your favorite filling, or bake at 350° F for 12-15 minutes.