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Oat Pie Crust
from the kitchen of Sharmagne Leland-St. John

1 cup quick cooking oats
½ cup oat bran
2 egg whites
1 tablespoon sweet butter, melted

Preheat oven to 350º. In one bowl combine the oats
and oat bran.   Place the egg whites in a separate
bowl and beat until they are foamy and slightly thickened.

Pour the butter into the oats and toss well to combine. Add
the beaten egg whites and continue to combine.   Lightly
grease a 9-inch pie pan. Pour the crust mixture into the pie
pan and using a piece of waxed paper or buttered hands,
press the mixture into a pie shell crust on the bottom and up
the sides.

Bake for approximately 15 minutes. The crust should be a
light brown, and firm and dry to the touch.

This pie crust is ideal for fruit mousse or for pudding style pies
such as pumpkin, chocolate, etc.

You may also use for a quiche if you pre-bake for 7 minutes
and then an additional 20 minutes or until the quiche is set.

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