Potato Crust
"This is a pie crust for savory pies, such as a quiche #185069 or an onion tart. the recipe has been adapted from "Delicious Ways to Lower Cholesterol.""
- Ready In:
- 37mins
- Ingredients:
- 8
- Yields:
-
1 pie crust
- Serves:
- 6
ingredients
- 1⁄2 lb potato, unpeeled and quartered
- water, for boiling
- 1 1⁄2 tablespoons canola oil
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 cup uncooked quick-cooking oats
- vegetable oil cooking spray
directions
- Cook potatoes until tender, drain water.
- Transfer potatoes to a large bowl.
- Add canola oil, flour, salt and pepper.
- Mix well with a potato masher.
- Add oats and stir.
- Compress mixture with hands.
- Place in a 9-inch pieplate coated with cooking spray.
- Press mixture in bottom and up the sides of the pieplate.
- Bake at 375 degrees F for 12 minutes.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
