Best 8 Oatmeal Pie Crust Recipes

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 NUT PIE CRUST

Steps:

• Preheat oven to 350F.
• Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
• Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
• Press into 9-inch pie plate.
• Fill with desired filling and bake or bake crust empty for later use.

APPLE PIE WITH OATMEAL COOKIE CRUST

Steps:

• Cookie crust.
• combine all ingredients in a bowl and mix until thoroughly blended. Press firmly into the bottom and sides for a 9 inch pie pan, saving a handful for the top of pie.
• Filling.
• In a small bowl combine flour, spices, and brown sugar. Place apple slices in a large bowl. sprinkle flour mixture over the apples; toss until well mixed.
• Transfer filling to unbaked pie crust, sprinkle the reserved crust mix over the top and pat into place. Bake in center of oven tor about 50 minutess or until apples are soft and crust is golden.

COCONUT PIE WITH OATMEAL CRUST

Steps:

• Crust:Mix oats, sugar, flour,and salt together, then add margarine, stirrinig together until mixture becomes crumbly. Press into a 9" pie pan and set or another pie plate inside of it. Bake at 375 for 15 minutes.
• Filling:Combine cornstarch, sugar,milk, beaten eggs,and salt in saucepan. Cook over medium heat until mixture thickens. Remove from heat and add vanilla and coconut. Cool slightly, then pour into cooled pie shell.
• Topping: Whip cream, adding vanilla and sugar. Spread over pie and sprinkle with toasted coconut.
• Enjoy!

APPLE PIE OATMEAL WITH BRULEED CRUST

Steps:

• For the apples and cranberries: Combine the water, sugar, cinnamon, cranberries, and salt in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute.
• Add the apples, reduce the heat to medium and cook, stirring occasionally, until the apples are soft but still retain some of their shape and the mixture has thickened, about 10 minutes. Set aside while you make the oatmeal.
• For the oatmeal: Preheat the broiler. Put the milk in a medium saucepan and bring to a boil over high heat. Stir in the oatmeal, orange zest, and salt and cook until the mixture thickens, about 2 minutes. Cover and let sit for 2 minutes. The oatmeal should be slightly loose, it will continue to thicken under the broiler.
• Divide half of the apple mixture between 2 10-ounce ramekins. Divide half of the oatmeal between the 2 ramekins and spoon on top of the apple mixture. Place the remaining apple mixture on top of the oatmeal then top the apple mixture with the remaining oatmeal. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of the sugar evenly over the top of each.
• Place the ramekins on a baking sheet and place until the broiler. Broil until the sugar is golden brown and bubbly and completely melted, about 2 minutes. Remove from the oven and let rest a few minutes before serving.

CITRUS-SCENTED MIXED BERRY PIE WITH OATMEAL LATTICE CRUST

Steps:

• Make crust:
• Whisk 4 1/2 tablespoons ice water and yolk in small bowl to blend. Blend flour, oats, brown sugar, lemon peel and salt in processor 30 seconds. Add butter and shortening and process until coarse meal forms. Add yolk mixture and process using on/off turns until moist clumps form. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour or up to 1 day. Let soften slightly at room temperature before rolling.
• Preheat oven to 375°F. Roll out larger dough disk on floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under, forming double-thick rim. Crimp, forming high-standing rim. Freeze 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Continue to bake until crust is set and looks dry, about 8 minutes. Cool to room temperature. Maintain oven temperature.
• Roll out remaining dough disk on floured surface to 12-inch round. Cut into 1/2-inch-wide strips.
• Make filling:
• Mix 1 cup sugar, cornstarch, orange peel and nutmeg in large bowl. Add all berries and preserves and toss to blend.
• Mound filling in crust. Place dough strips atop pie, forming lattice; trim excess. Gently press strip ends to crust. Brush lattice with glaze. Sprinkle with 1 tablespoon sugar.
• Place pie on baking sheet. Bake until crust is golden brown and filling bubbles thickly in center, covering edges with foil collar if browning too quickly, about 1 hour 15 minutes. Cool on rack. Serve lukewarm or at room temperature edges with aluminum foil collar if browning too quickly, about 1 hour 15 minutes. Transfer pie to rack and cool. Serve pie lukewarm or at room temperature.

BLUEBERRY PIE WITH OATMEAL CRUST

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, cream together the butter and brown sugar.
• Stir in flour, salt and oats.
• Mix until well combined.
• Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust.
• Spread blueberries evenly into crust.
• Pat the remaining oat mixture onto top of blueberries.
• Bake in preheated oven for 40 to 50 minutes.

PIE CRUST WITH OATMEAL

Steps:

• Melt butter and stir rest of the ingredients. Bake for 8 to 12 minutes