• ⅓ cup rolled oats
• ¾ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon sea salt
• 6 tablespoons Crisco; chilled
• 1 egg yolk; beaten
• 2 tablespoons dark rum

1. Preheat oven to 400ºF.
2. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool.
3. In a large mixing bowl combine oats, flour sugar and salt. Cut chilled shortening into dry ingredients. 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.
4. Roll the Rum Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges.

Yield: 1 9-inch pastry shell