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Spice up your favorite Pumpkin Pie or any favorite pie with this incredible pie crust.

2/3 cup Gluten Free Oats ground for 30 seconds in a food processor www.glutenfreeoats.com 
2/3 cup Domata GFCF Flour  www.domatalivingflour.com 
2 Tablespoons brown sugar, firmly packed
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 Tablespoons cold unsalted butter, cut into small cubes
3 to 4 Tablespoons cold milk or half and half (use a milk substitute if needed)

To make the crust: In a medium-sized bowl, whisk together the oats, flours, sugar, cinnamon, and salt. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers, a pastry blender or fork, or a mixer) until the dough is unevenly crumbly. Sprinkle in the milk, continuing to mix until the dough is cohesive. Grab a handful; if it holds together willingly, and doesn't seem at all dry or crumbly, you've added enough liquid.

Shape the dough into a disk. Roll its edges along a floured work surface (as though the disk were a wheel), in order to smooth them out. Pat the disk till it's about 1" thick, wrap it in plastic wrap, and refrigerate overnight, or for up to 3 days.

Remove the dough from the refrigerator. Allow it to warm a bit and become flexible, 15 to 30 minutes. Flour your work surface, and roll the dough into a 12" circle. It may crack a bit around the edge; that's OK. Just patch the crust once it's in the pan. Transfer the dough to a regular (not deep-dish) 9" pie pan that's at least 1 ¼" deep. Trim and crimp the edges, making a tall crimp. Place the crust in the refrigerator to chill while you prepare the filling. Preheat the oven to 425°F.

Iris G. Lutkewich
CEO

Domata Living Flour, Inc.
23950 E. 2160th Road
Fair Play, MO 65649
417-276-7789 office
417-298-2452 cell
417.276.3306 fax

www.domatalivingflour.com 
Where Jesus IS Lord

Faith is not a leap into the dark, but a step into the Light.



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