Oat Crust

Submitted by Stacie Buccina

This isn't anything like traditional pie crust, but I still find it good.

For a sweet pie:
1 3/4 cups quick oats or rolled oats (if using rolled oats, add 1 Tbsp ground flax seed mixed with 2 Tbsp warm water)
4 Tbsp frozen 100% fruit juice concentrate (orange pineapple works well)

If using rolled oats, whisk the ground flax seed with water in a small bowl. Let it sit until it thickens to the consistency of an egg white. Combine oats, fruit juice concentrate, and flax seed mixture (if using rolled oats) in a medium bowl and mix by hand. Let it sit for a few minutes until the fruit juice concentrate is completely thawed and stir again. Press into the bottom and up the sides of a 9-inch pie plate using a baggie over your hand if necessary to keep the crust from sticking to your fingers.

If you want a baked pie shell to fill, bake at 350˚F for 10 minutes or until lightly browned around the edges.

For a non-sweet pie (like a quiche):
1 3/4 cups quick or rolled oats
1/4 tsp sea salt

4 Tbsp water
1 Tbsp ground flax seed (can be ground in a coffee grinder)

Whisk the ground flax seed with water in a small bowl. Let it sit until it thickens to the consistency of an egg white. In a medium bowl, combine oats and sea salt and mix well. Pour the thickened flax seed mixture over the oats and mix well. Press into the bottom and up the sides of a 9-inch pie plate using a baggie over your hand if necessary to keep the crust from sticking to your fingers.

If you want a baked pie shell to fill, bake at 350˚F for 10 minutes or until lightly browned around the edges.

Note: If I am making a quiche, I usually bake the crust a little before adding the filling so it doesn’t soak into the crust.