Honey Oat Pie Crust Recipes

Steps:

• In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, mix together oats, flour, and coconut. Stir in oil and water. Press dough into a 9 inch pie pan.
• Bake in preheated oven for 12 minutes, until lightly browned.

Steps:

• Preheat oven to 350.
• Cream the sugar and butter well.
• Beat in cinnamon and salt, then the syrup and honey.
• Beat in the eggs one at a time and continue beating until well-blended.
• Stir in the oats.
• Pour the mixture into the pie shell and bake for about an hour or until a knife inserted in the center comes out clean.

Steps:

• Heat oven to 350°F
• Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
• In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted.
• Stir in brown sugar and corn syrup until blended.
• Beat in salt, vanilla and eggs.
• Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture.
• Pour into crust-lined pan.
• Bake 40 to 50 minutes or until filling is set and crust is golden brown.
• During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
• Cool at least 30 minutes before serving.
• Serve warm, at room temperature or chilled with whipped cream or ice cream.
• Store in refrigerator
• Tip:.
• **To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.