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–+ servings
Pumpkin Pie made with either Whole Wheat Oatmeal Pie Dough and Cream Cheese Pie Dough
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5 from 2 votes

Oat Pie Pastry and Cream Cheese Pie Dough

Two Easy Pie Doughs for winning pies! Each recipe makes enough for one (9-inch) pie. Oat Pie Pastry calories at 164 grams.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American, Vegetarian
Keyword: how-to, pie dough, whole wheat
Servings: 10 servings
Calories: 168kcal
Author: Letty | @lettyskitchen

Ingredients

Oat Pie Pastry

  • ½ cup rolled oats
  • 2 tablespoons organic cane sugar, optional
  • ⅛ teaspoon fine sea salt
  • 6 ounces white whole wheat flour
  • 4 ounces cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg yolk
  • 2 to 3 tablespoons ice-cold water

Cream Cheese Pie Dough

  • 8 tablespoons (1 stick) cold unsalted butter, sliced 1/4-inch thick
  • 1 (4-ounce) package cream cheese, cut into pieces
  • 1 teaspoon organic cane sugar, optional (see note)
  • ⅛ teaspoon fine sea salt
  • 1 cup white whole wheat flour or all-purpose flour

Instructions

For the Oat Pastry:

  • Put the oats, sugar and salt in a food processor and process to a fine meal. Add the flour and process to mix.
  • Scatter the butter pieces over the dry ingredients. Pulse until the butter is broken into very small pieces, about the size of a pea.
  • In a small bowl, stir the yolk and 2 tablespoons of the water. Sprinkle over the flour. Pulse several times. Mix with a fork to insure that the ingredients are mixed well. Pulse again until the pastry just starts to gather in a mass. Dump into a bowl and gather everything together.
  • Form into a disc about ¾-inch thick. Wrap in plastic wrap and refrigerate at least one hour or overnight.

Cream Cheese Pie Dough:

  • Beat the butter in the bowl of an electric mixer until it is smooth. Add the cream cheese, sugar and salt. Beat well, stopping to scrape the sides and the bottom of the bowl. Add the flour all at once, and mix just until the dough comes together.
  • Gather the dough and form into a disk, about ¾-inch thick. Wrap in plastic wrap and refrigerate at least one hour or overnight.

Notes

If you use either pie dough for a savory tart, leave out the sugar.

Nutrition

Calories: 168kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 31mg | Potassium: 33mg | Fiber: 2g | Sugar: 2g | Vitamin A: 310IU | Calcium: 18mg | Iron: 0.6mg