The Pioneer Woman Tasty Kitchen
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Oatmeal Pastry

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Level: Intermediate

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Description

I once worked in a small bakery and this is my version of our favorite pastry recipe. It always comes out light and flaky, even the scraps when you re-roll them. The oats give a slight nutty flavor to the pastry but are not obvious. I love to add grated orange rind for strawberry rhubarb and some other fruit pies. Try adding grated Parmesan cheese or some chopped herbs for savory pies, such as quiche.

Ingredients

  • 2-½ cups Flour
  • 1 teaspoon Salt
  • 1 Tablespoon Sugar
  • 1 Tablespoon Nonfat Dry Milk Powder
  • ¼ cups Quick Cooking Oats
  • 1 cup Shortening
  • 8 Tablespoons Ice Water, Or More As Needed

Preparation

Mix the dry ingredients together in a large bowl. Cut in the shortening until the size of peas. Mix in the water a tablespoon at a time with a fork until the dough comes together. This recipe takes a bit more water than standard pastry because the oats absorb some water. Divide the dough in half and form each into a 1/2 inch thick disk, wrap each half in plastic and chill before rolling. Makes enough for a 10-inch double crust pie.

NOTES : If desired, may add 1 tablespoon grated orange rind with the dry ingredients. Or add 1 Tablespoon grated Parmesan cheese or chopped herbs for savory pies, such as quiche.

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