OATMEAL PIE CRUST

            ¾ cup sifted flour            ⅓ cup butter
            ¾ cup rolled oats             3-4 tbsp ice water
            1 tsp salt                    

Grind ¼ cup of the oatmeal to flour. Mix the flour, oat flour, and salt together and then cut in the butter. Mix the oat flakes lightly. Add water, one tablespoon at a time, stirring until it can be formed into a ball.

Roll on a lightly floured board to a 12-inch circle. Fit loosely into a 9-inch barely-greased pie tin. Fold edges under; if pre-baking, prick bottom and sides and bake at 425° for 12-15 minutes (400° in convection oven).

Adapted from the “Progressive Farmer’s Southern Cookbook” (1961). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!