Yield: 1 servings
Measure | Ingredient |
---|---|
⅓ cup | Rolled oats |
¾ cup | Flour |
1 teaspoon | Sugar |
½ teaspoon | Salt |
6 tablespoons | Chilled solid vegetable |
\N \N | Shortening |
1 \N | Egg yolk |
2 tablespoons | Dark rum |
Contributed to the echo by: Elicia Tamburine Originally from: Bert Green RUMMED OAT CRUST 1. Combine oats, flour sugar and salt.
2. Cut chilled shortening into dry ingredients.
3. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using.
Makes one 9 crust.