Oatmeal Tart Dough Recipes

OATMEAL PIE CRUST

Steps:

• Preheat the oven to 350ºF.
• Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Blend until well combined and the oats clump together, about 20-30 seconds.
• Press firmly on the bottom and up the sides of a 9-inch pie dish. Tip: To make the crust come all the way up the sides, press evenly on the bottom to work the excess crust up the sides.
• For a fully baked pie crust, bake for 18 minutes, or until oats are set. If the crust puffs up during baking, use a measuring cup to flatten gently immediately when it comes out of the oven. Cool completely before filling.
• To fill with an unbaked filling, bake for 5 minutes before filling. Bake according to pie instructions, but for best results, bake the pie on the lowest oven rack.
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OATMEAL TART DOUGH

Steps:

• In a food processor, pulse the flours, oats, and salt to combine. Add the butter, cream cheese, and egg yolk, and process until the dough just holds together, 15 to 20 seconds.
• Turn out dough onto a clean work surface. Flatten into a disk. Wrap in plastic; chill at least 1 hour or overnight.

OATMEAL PIE II

Steps:

• Beat together the eggs, sugar, salt, butter, and syrup together. Stir in oats.
• Pour into the unbaked pastry shell and bake in a preheated 350 degrees F (175 degrees C) oven until set, about 45 minutes to 1 hour. Let cool before cutting.

OATMEAL PIE CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
• Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.

OATMEAL PIE

Steps:

• In a large bowl, combine sugar, corn syrup, oats, coconut, butter, eggs and vanilla. Pour into crust. Bake at 350° for 15-20 minutes. Arrange pecans on top of pie; bake 30 minutes more or until well browned.

OATMEAL PIE CRUST

Steps:

• Mix together all dry ingredients.
• Blend in shortening with pastry cutter of two forks until mixture resembles coarse meal; shortening should be coated with the flour mixture.
• Make a well in the middle of this mixture; add water until moistened.
• Mix with a fork.
• Dough will not be completely moist; some dry spots will be evident.
• Pull mixture together with your hands until it holds shape.
• Cover and chill 1 hour or overnight.
• Roll out as you would any pie crust.
• Cook according to your pie recipe.
• This makes a super crust for my Old Fashioned Apple Pie, and is the crust I specify in that recipe.
• Makes 1- 9 or 10 inch double pie crusts.

TART DOUGH

Steps:

• To make the dough in a food processor: Put the flour, sugar and salt in the processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. (Don't overdo it - the dough shouldn't form a ball or ride on the blade.) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
• To make the dough by hand: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using a fork, toss the dough until it is evenly moistened. Reach into the bowl and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
• Chill the dough for at least 3 hours. (The dough can be refrigerated for up to 5 days.)
• When you're ready to make the tart shell, butter a 9- to 9 1/2-inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
• To roll out the dough: I like to roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover, but you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift the paper or plastic often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about ¼ inch thick and at least 12 inches in diameter.
• Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) Press the dough against the bottom and up the sides of the pan. If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
• Chill - or freeze - the dough for at least 1 hour before baking.
• Center a rack in the oven and preheat the oven to 400 degrees. Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
• To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 to 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
• To fully bake the crust: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

OLD-FASHION OATMEAL PIE

Steps:

• Preheat oven to 350°F.
• Beat eggs until frothy.
• Combine sugar, flour, cinnamon and salt in a small bowl.
• Add eggs; mix well.
• Add corn syrup, melted butter, and vanilla.
• Mix oatmeal.
• Pour into uncooked shell.
• Bake for 45 minutes.