Oat Crumble Crust

Ingredients

• 3 cups rolled oats
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 8 ounces butter, softened
• 1 cup packed light brown sugar
• 3 tablespoons melted butter

Directions

1. Heat the oven to 350 degrees F. Add the rolled oats, salt, and flour to a food processor and pulse until the oats are chopped into small bits, about 20 seconds. Put that mixture aside.
2. Beat the 8 ounces butter with the brown sugar in a stand mixer fitted with the paddle attachment, or use an electric beater, until the mixture looks pale and fluffy, about 4 minutes. Add the oat mixture and blend on low just until everything comes together.
3. Spoon the mixture onto a parchment lined sheet tray and smooth it into an even layer, leaving 1 inch of space around the edges. Bake for 10 minutes, turning the pan midway through the baking time.
4. When the 10 minutes are up, take the sheet tray out of the oven. Use a spatula to break the mixture apart and stir it so the browned outside pieces and paler center pieces are combined. Spread it out evenly again, then bake for an additional 10 minutes, rotating halfway through, until the surface is golden brown.
5. Let the pan cool. Break the crust mixture into pieces, transfer them to a food processor, and process until the texture is even and mealy. With the machine running, gradually drizzle in 3 tablespoons of melted butter through the top feeder tube. The crumbs should feel a little damp.
6. Transfer the mixture to a pie plate and press it firmly across the bottom and up the sides to form the crust. Chill for 20 minutes before adding the filling.