I used this recipe for the crust alone, not the filling, since I was looking for a whole grain crust for a pot pie. I tried to follow the recipe exactly, but I had to put in twice as much water as it called for, and it was still a little dry. The dough still rolled out surprisingly well after letting it rest a while in the fridge. The flavor was good; I think the oat/wheat combo was a nice mix, but next time I make it I would like to try using whole wheat pastry flour and pre-milled oat flour in the same amounts and sift it a couple times to create a lighter texture, which I think would be especially helpful for a dessert pie, without sacrificing on the nutrition.
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I used this recipe for the crust alone, not the filling, since I was looking for a whole grain...