From the kitchen
Oat Milk Pie Crust
Used to bind cold pastry dough for an extra golden bake, oat milk's sugar content gives this crust a deeper color than a water-based dough would develop.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 3 to 4 tbsp Oat Milk, ice-cold
- 2.5 cups All-Purpose Flour
- 1 tsp Salt
- 1 cup Cold Vegan Butter, cubed
Method
- Whisk the flour and salt together in a large bowl.
- Cut the cold vegan butter into the flour until pea-sized crumbs remain.
- Add the ice-cold oat milk one tablespoon at a time, mixing gently until the dough just comes together.
- Form into a disc, wrap, and chill for at least 1 hour before rolling.
- Roll out and use as directed in your pie recipe, brushing with extra oat milk before baking for a golden finish.
Kitchen note
Keep the oat milk genuinely ice-cold, the same way you would with ice water in a classic pie dough. Warm oat milk here will soften the butter too early and leave you with a tough crust.
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