Oatmeal Pie Crust

Combine flour, quick rolled oats, and salt in a large mixing bowl, stirring to distribute the oats and salt evenly throughout the flour.

Drizzle the vegetable oil over the flour mixture and use a fork or pastry cutter to work it in until the mixture resembles coarse breadcrumbs with pea-sized pieces throughout.

Add ice water one tablespoon at a time, mixing gently with a fork after each addition until the dough just comes together without being sticky.

Turn the dough out onto a lightly floured surface and gently form it into a disk with your hands, being careful not to overwork it.

Transfer the dough disk to a 9-inch pie pan and gently press it into the bottom and sides, creating an even layer without tearing.

Preheat the oven to 375°F (190°C).

Prick the crust all over with a fork to prevent it from puffing up during baking.

Bake the crust for 12 to 15 minutes, until it is light golden brown and set but not fully hardened.

Remove the crust from the oven and allow it to cool slightly before filling with your chosen pie filling.