HELLOOOOOOOOOOO summer! Well, sort of. I know it’s technically still spring, but based on the sweat factor in the Disarro house we’re going to go ahead and call this summer. Plus it’s June and school’s out = summer. So there.
But really y’all, I’m not a fan of the constant sweat and heat and red face but I am SO AMPED about the summer this year! Last year I was pregnant and feeling like junk with the never-ending morning sickness, but this year? This year’s where it’s at. I’m still working out how we’re going to make pool time happen with a baby and a very brave toddler, but we’ll get there. Just like all of parenting I know I’ll figure it out, amen?
Can I be real with you guys? I’m not normally a pie person. [[ palm to forehead ]] I know, I know…please keep reading. It’s not that I don’t like pie…heck, there’s not a lot of food I’ll turn down…but when I make dessert-y things for our family it’s usually a cookie/cake/brownie scenario instead. Fewer steps, fewer dirty dishes, and it’s always something that I know my guys will like. So pie’s not the first choice…but it may be now!
Now I know there are trillion recipes out there for the EASIEST PIE CRUST IN THE LAND! but I’m not buying. Pie crust and pastry is not fun, it’s hard (when you don’t make it all the time), and for my butter I’d rather just make a big batch of buttery chocolate chip cookies. But the easy pie crust? Y’all, it’s always going to be the kind you can just push into the pan. Duh.
I love graham cracker crusts as much as the next person, but when you don’t have any and you have a ton of lemon curd just screaming your name what’s a gal to do? MAKE ONE OUT OF OATMEAL!
This bad boy is buttery and sweet, perfect for any no-bake filling you like (next up for us is chocolate pudding because chocolate), and bakes up in 20 minutes flat. You just throw it all in a food processor and then just press it in…done and done. It’s good and sturdy too meaning it won’t fall apart when you take the first slice out of the pan! For all you Type-As out there you know what I’m talking about. A good slice every time is a win in my book.
OATMEAL COOKIE PIE CRUST
Makes one 9-inch pie crust
- 1-1/2 cups oat flour (I make my own by giving it a good whirl through the food processor)
- 2 tablespoons almond meal (you can also sub 2 more tablespoons of oat flour)
- 1/3 cup granulated sugar
- 1/2 cup butter, melted
- 1/4 teaspoon salt
- 2 cups dried beans or pie weights (this is only for the baking process)
- Preheat oven to 375.
- In a food processor combine the oat flour, almond meal, granulated sugar, melted butter and salt.
- Process until combined and crumbly.
- Dump the mixture into a 9-inch pie plate and gently press into an even layer on the bottom, then up the sides.
- Gently even out the perimeter of the crust; this is optional, just makes it prettier!
- Spray a piece of foil with nonstick spray or grease with butter and then gently press it on top of the crust.
- Pour in the beans or pie weights into an even layer.
- Bake at 375 for 15-20 minutes.
- Remove from the oven and allow to cool completely before filling.
- Fill with your favorite no-bake pie filling (I love me some lemon curd!) and enjoy!