Ingredients:

  • 1/2 cup (115 g) Unsalted Butter, softened
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 1/4 cup (50 g) Granulated Sugar
  • 1 teaspoon (5 mL) Vanilla Extract
  • 1 cup (125 g) All-Purpose (Plain) Flour, spooned and levelled
  • 1 1/4 cups (100 g) Old-Fashioned Rolled Oats (Do not use instant oats)
  • 1/2 teaspoon (2.5 mL) Ground Cinnamon
  • 1/4 teaspoon (1.25 mL) Fine Sea Salt
  • 1/4 teaspoon (1.25 mL) Baking Soda (Optional)

Instructions:

  1. Pre-prep: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, rolled oats, cinnamon, salt, and optional baking soda. Set aside.
  3. Cream the Wet Ingredients: Using an electric mixer, cream the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and noticeably paler—about 2 minutes. Stop and scrape down the sides halfway through.
  4. Add Flavour: Beat in the vanilla extract until just incorporated.
  5. Form the Dough: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until the oats and flour are just combined. Stop immediately once no dry streaks remain to prevent the crust from becoming tough.
  6. Press the Base: Dump the dough directly into the prepared pie dish. Use your fingers to spread the dough roughly across the base.
  7. Shape and Firm Up: Use a flat-bottomed measuring cup or glass to firmly press the dough evenly across the base and up the sides of the pie dish, ensuring the thickness is uniform (about 1/4 inch / 6 mm).
  8. Chill: Place the pressed crust in the freezer for 30 minutes. This step is essential to set the butter and prevent shrinking during baking.
  9. Dock the Crust: Once chilled, use a fork to prick the bottom of the crust repeatedly (called docking).
  10. Bake Blind: Bake the crust for 12 to 15 minutes, or until set and lightly golden brown around the edges.
  11. Cool: Remove the crust from the oven and place it on a wire rack. Allow it to cool completely before adding any chilled fillings. If using a baked filling, the crust is ready to receive it.