Ever since Brooke and I decided to cut back on our wheat intake, I’ve been trying to make a decent pie crust that can at least begin to fill the void left from that ‘oh-so-deliciously-flaky’ traditional crust. While there are passable alternatives, they’ve always left me disappointed and unsatisfied. Enter oat flour.
This pastry recipe is adapted from my Nana’s recipe. This version is very crumbly however, and is best for open faced pies. It’s like having an oatmeal cookie for crust. If you like a more traditional and flaky pastry, you can mix 1 cup all purpose flour with 1 1/2 cups oat flour. This makes the dough roll-able and is best if you need to have a top on your pie.
Oat Flour Pie Crust
|Prep time||15 minutes|
- 2 1/2 cups Oat Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Brown Sugar
- 1 1/4 cup Lard or Vegetable shortening
- 1 egg (lightly whisked )
- water (add to egg to make 1/2 cup)
- 1/2 tablespoon Apple Cider Vinegar
Depending on what type of pie I'm making, I like to add extra spices to the dough to liven up the flavour. For instance, in pumpkin pie I like to add some nutmeg and all spice to the dough, in apple, I add cinnamon. There are also spices like ground cardamom and ginger that make great additions to pie crust. Just use your imagination (and a little common sense).