This rich and hearty crust is well-suited for savory pies, and adds a rustic texture and nutty oat flavor to sweet pies.
3/4 cup flour
3/4 cup rolled oats
1/3 cup cold butter, cubed
1/4 cup sour cream or plain yogurt
Preheat oven to 350 F.
Crust: Stir together the flour and oats. Cut in the butter until crumbly and there's no dry powder. Stir in the sour cream/yogurt.
Sprinkle flour in the pie tin, then dump the dough in and press it evenly onto the bottom and sides. It can be baked now, or chilled for a sturdier crust.
1/3 cup cold butter, cubed
1/4 cup sour cream or plain yogurt
Preheat oven to 350 F.
Crust: Stir together the flour and oats. Cut in the butter until crumbly and there's no dry powder. Stir in the sour cream/yogurt.
Sprinkle flour in the pie tin, then dump the dough in and press it evenly onto the bottom and sides. It can be baked now, or chilled for a sturdier crust.
For a half-baked crust, when the filling is to be baked for 30 minutes or less, bake the crust alone for 10 minutes. For a fully baked crust, bake alone for 15-20 minutes. If the crust does not need to be pre-baked, use the baking time for the pie filling recipe.
