Oats ‘n’ Barley Pie Crust

Oats ‘n’ Barley Pie Crust

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  • 1 1/2 cups thick-cut rolled oats
  • 1/4 cup ice water
  • 1/4 cup unrefined sesame or high-oleic safflower oil (or unsalted butter, melted and cooled first)
  • 1/4 cup maple syrup or malted rice syrup
  • 1/8 teaspoon salt
  • 1/2 cup whole barley flour


Process oats in a blender or food processor to a coarse flour. Combine with oil or butter, sweetener and salt. Add flour and blend with fork to make soft dough.

Press with fingers into a pie pan and bake in a 325° F oven for 20 minutes. Cool and fill with cooked custard or fruit filling of your choice. Or bake 10 minutes, cool and use for the pumpkin pie recipe of your choice.

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