Mix the dry ingredients together in a large bowl. Cut in the shortening until the size of peas. Mix in the water a tablespoon at a time with a fork until the dough comes together. This recipe takes a bit more water than standard pastry because the oats absorb some water. Divide the dough in half and form each into a 1/2 inch thick disk, wrap each half in plastic and chill before rolling. Makes enough for a 10-inch double crust pie.
NOTES : If desired, may add 1 tablespoon grated orange rind with the dry ingredients.
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 8|
|Calories from Fat: 160 (45%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 9.8mg||3 %|
|Sodium 7mg||0 %|
|Potassium 85.7mg||2 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 41.4g|
|Protein 5.6g||8 %|
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Calories per serving: 357
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