ONE 9˝ DOUBLE PIE CRUST
1½ cups oat flour*
½ cup sesame seeds*
½ t. salt
½ cup chilled butter or stick margarine, cut into small cubes
6 T. ice water
Combine flour, sesame seeds, and salt in a large bowl. Cut the butter cubes into the flour, using a pastry cutter, two knives, or your fingers. Add water a spoonful at a time, stirring with a fork until the dough comes together into a ball. Do not handle the dough any more than necessary, or it will toughen. Divide the dough in two equal portions. Wrap in plastic and chill for 30 minutes in the refrigerator.
PREHEAT OVEN TO 450° F. Roll out one ball of chilled dough onto a lightly floured surface. Line a 9˝ pie plate with the pastry, fitting it loosely into the plate and pressing to fit sides. Prick pastry with a fork. Fill the pie shell with fruit filling.
Roll out the remaining ball of dough; cut into strips to weave a lattice over the filling. (You may have some leftover pastry.) Crimp together the two crusts, pinching or scoring the edge. Trim excess. Bake for 10 minutes; REDUCE HEAT TO 350° and bake another 30 minutes, until crust is golden brown.
* For enhanced flavour, toast the oat flour and the sesame seeds at 375 degrees for 10 minutes before use.
If you don’t have oat flour, substitute 1 cup white flour and ½ cup whole wheat flour.