This crust recipe came with a recipe for Coconut Cream Pie recipe my grandma sent me. I do intend on making Coconut Cream Pie one of these days. In the mean time, I thought this crust would work well with Sweet Potato Pecan Pie.
I’m not sure why it’s necessary to set another pie dish on top of the crust when baking. I did as the directions called for, but I’m not sure I would do it again next time I make this crust.
I decided to par-bake the crust for my Sweet Potato Pecan Pie and instead of baking for the full 15 minutes, bake it for eight minutes. I didn’t want the crust to burn when baking the pie. However, after 10 minutes the pie crust didn’t look even remotely done. So I put it back in for the full 15 minutes and decided to risk burning my crust when baking the pie.
Annoyingly after 15 minutes the pie crust still didn’t look done. And the edges had started to sink down into the bottom. I had to take the back of a spoon and push the crust back up around the sides.
This is basically like an oat crumble patted into the bottom of a pie crust. You can’t get much better flavor than this.
- 1 ½ c. rolled oats
- ¾ c. flour, sifted
- ¾ c. packed brown sugar
- ¾ tsp. salt
- ½ c. butter, melted
- Preheat your oven to 375 degrees.
- In a bowl combine oats, flour, sugar and salt. Add butter and mix until combined.
- Pat into a 9-inch glass pie pan. Set another pan on top. Bake in preheated oven 15 minutes. Remove the top pan. Let cool completely.
- Fill with your favorite cream pie filling.