You had to know this was coming, right?
I finally made my first totally-from-scratch-I-feel-like-I-should-just-start-living-in-my-apron pie, and I was pretty proud of it.
I was not so proud when, 4 days later, I found that the pie was starting to mold and I had to throw it away.
This is the bad thing about only having 2 people in the house: unless it’s a batch of cookies (which go faster in this house than nachos on college game day), we have a hard time finishing desserts that have more than 4 servings.
And I guess that’s mostly my fault because I like to bake. And cook. And I usually do a little of both every day, if I can.
I think that’s a good thing most of the time, but it also means that I’m usually baking something new every few days. And that doesn’t leave us time to get through my last dish before a new one is here, smelling good and tempting us away from the perfectly delicious pie I made a few days ago.
If the only solution is to stop baking, that’s not going to happen. Maybe I need to learn how to make a half pie?
If you can eat a pie in 2-3 days or have some people to share it with, you should definitely use this crust as the base.
Pie crusts themselves aren’t the healthiest thing in the world, and I don’t think they should be. They’re meant to be flaky and buttery and rich. But I couldn’t help mixing in a little oat flour. I like the hint of sweetness it gives to baked goods, and that extra depth of flavor was a great combination with the sweet and tart strawberry rhubarb filling.
You could definitely use all regular flour here, too, or a mix of all purpose and whole wheat. The crust will be great either way.
Oat Flour Pie Crust
- 1/2 cup plus 2 Tbsp all purpose flour
- 1/2 cup oat flour
- 1/2 tsp salt
- 1 tsp sugar
- 8 Tbsp (1 stick) butter, cold and diced
- 3 Tbsp ice water, plus more if needed
Mix flours, salt, and sugar in a medium bowl.
Add the diced butter and cut into the flour, using your fingers or a pastry blender, until the dough resembles cornmeal.
Add the ice water and mix together with your hands until you can form the dough into a ball, adding more water if needed (and if you add too much water, just add a little more flour).
Form the dough into a ball, wrap it in plastic wrap, and let it set in the fridge for at least 30 minutes before using. You can also leave it in the fridge for a few days or freeze it for a few weeks, if you want to make the dough in advance.
Once you’re ready to bake, take the crust out and unwrap it.
Place it on a floured surface and sprinkle the top of the dough with flour.
Roll out with a rolling pin until the crust is about 2 inches bigger than your pie dish.
Drape the dough over your pie dish and press it into place. Trim the excess around the edges and crimp or tuck the edges to fit the dish.