This recipe is one my mother got from a March 19, 1961 GRIT newspaper.
1 cup sifted all-purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup rolled oats, quick or regular is okay
1/2 cup solid shortening
2 to 3 tbsp cold water
Sift the flour, sugar, and salt into mixing bowl and stir in the rolled oats. Using a pastry blender or two knives cut the shortening into the flour mixture resembles coarse meal. Sprinkle water, starting with one tablespoon and adding more as needed, tossing with a fork until the particles stick together when pressed lightly. Shape the dough into a small flat patty and roll on a lightly floured board to a 1/8-inch thickness.
Place the pastry into a 9-inch pie pan or dish and trim 1-inch beyond the edge. Turn edges under and flute using fingers. Using the tines of a fork, prick the sides and bottom of pastry. Set in refrigerator and chill 20 to 30 minutes.
Preheat oven to 425 degrees.
1 tbsp sugar
1/2 tsp salt
1/2 cup rolled oats, quick or regular is okay
1/2 cup solid shortening
2 to 3 tbsp cold water
Sift the flour, sugar, and salt into mixing bowl and stir in the rolled oats. Using a pastry blender or two knives cut the shortening into the flour mixture resembles coarse meal. Sprinkle water, starting with one tablespoon and adding more as needed, tossing with a fork until the particles stick together when pressed lightly. Shape the dough into a small flat patty and roll on a lightly floured board to a 1/8-inch thickness.
Place the pastry into a 9-inch pie pan or dish and trim 1-inch beyond the edge. Turn edges under and flute using fingers. Using the tines of a fork, prick the sides and bottom of pastry. Set in refrigerator and chill 20 to 30 minutes.
Preheat oven to 425 degrees.
Place shell in 425 degree oven and bake 12 to 15 minutes or until lightly browned. If crust starts to bubble, gently poke bubbles with fork tine. Cool shell before filling with your favorite pie filling.
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