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1/3 c Rolled oats 6 tb Chilled solid vegetable
3/4 c Flour Shortening
1 ts Sugar 1 Egg yolk
1/2 ts Salt 2 tb 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.
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