Perfect for quiches and savory baked goods, this is a hearty crust that does not require refrigeration before rolling out. You can click thru the pictures as I’ve added three to help you see what the texture should look like along the way.
Notes to read prior to rolling out your crust:
If making a Galette style, I recommend rolling out on parchment paper so it’s easy to transfer to a baking sheet since you can bake it on the parchment paper. It does not need to be a perfect circle, you can click thru the pictures of my Fig Galette recipe to see. You do not need to pre-bake the crust before filling.
If making a Quiche, you will want to roll the crust into a circle. To transfer the crust, roll one end of the dough onto the rolling pin to wrap around, gently lifting the crust off the surface and unroll to place over a greased pie dish. Lightly work crust to adjust into the dish to lay evenly, roll the edges down (up to the inside rim of the dish) and press going around to form a crust around the inside rim of the dish. Bake empty crust for 12 minutes at 375°. You can use pie beads if you have, but I do not use them and my crust turns out fine.
Buttermilk Oat CrustPrint Recipe
- You will need a Food Processor & Rolling Pin
- 3/4 cup All Purpose Flour, plus more for dusting
- 1/2 cup Oats
- 5 tbsp Unsalted Butter, Cold
- 1/2 tsp Salt
- 2 -4 tbsp Buttermilk, Cold
Put Oats, Flour and 1/2 tsp Salt in food processor and pulse several times to combine until Oats are ground down to a sand like texture.
Dice cold Butter into pieces, add to flour mixture in food processor and pulse several times to combine. Butter should be incorporated into flour mixture with no or very few visible pieces of butter left. If you pinch the mixture it should hold together.
Add 2 tbsp Cold Buttermilk to crust mixture, pulse to combine. Dough will be sticky and start to form some clumps, but will not form one big ball like standard dough. It should be sticky but not too wet (see gallery picture of dough in food processor). If dough does not stick together when pressed and feels too dry, add 1 more tbsp buttermilk and pulse again. Repeat if necessary.
Turn dough out onto a clean, floured work surface. Press dough down and together with your palms, kneading a few times and forming a disk (see picture).
If you are ready to assemble your Quiche or Galette, you can roll out the dough into a 1/8-1/4" thick crust to use immediately. You can also wrap the disc in plastic wrap and set aside for up to 30 minutes. If using much later or the next day, store wrapped & refrigerated, remove an hour before rolling out. Cold this dough will be very hard and will need to warm up to almost room temp to be able to work with it.
Ready to roll it out? Sprinkle a pinch of flour and roll out on a clean, floured work surface using a floured rolling pin into desired size. If the dough breaks or is uneven, you can tear pieces off from edges with extra and patch in where needed using the rolling pin. Just make sure you press it back together well.