Almond Oat Piecrust

This recipe comes from the Bob’s Red Mill Baking Book.

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Servings 20people
Submitted By John Ettinger
This recipe comes from the Bob's Red Mill Baking Book.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 29
Rating: 2.62
You:
Rate this recipe!
Servings 20people
Submitted By John Ettinger
This recipe comes from the Bob's Red Mill Baking Book.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine the dry ingredients in a bowl. Drizzle the oil over the mixture and combine slightly, then add 1/2 cup of ice water and mix, adding additional water as necessary, up to 3 Tb.
  2. Preheat oven to 375°F. Roll the dough out to a 12-inch circle on a lightly floured surface. Place the dough over a 9-inch pie plate and gently press the dough into the dish. Trim the edges with scissors or a paring knife.
  3. Prick the dough with a fork in many places. Bake the crust for 20 minutes or until it looks dry and brown. While it is baking, check the crust frequently (without opening the oven if possible) to see if bubbles form. Use a fork to prick any bubbles and release air pockets. Place on a wire rack to cool.



    Makes 2 – 9inch pie crusts (10 slices each).
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