Oatmeal Breakfast Pie
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A favorite weekend breakfast dish at our house - my husband Tom and son Ryan like the pie with raisins, and my son Brent and daughter Emily prefer the pie without raisins, so I usually make one with and one without !!
Ingredients
Pastry Crust
3/4 cup whole wheat flour 
1/2 cup all purpose flour
1/3 cup old fashioned rolled oats
1/4 tsp baking powder
1/4 tsp salt
4 Tbsp chilled butter, cut into pieces
3 Tbsp chilled vegetable shortening, cut into pieces
4 - 5 Tbsp ice water
Filling
2-1/4 cups milk
1-1/3 cup cooked brown rice
1/3 cup sugar
1/2 cup old fashioned rolled oats
1/2 cup raisins (dark or golden)
1 tsp cinnamon
1 1/2 tsp vanilla extract
3 eggs
Directions
1. Make the pastry: In a food processor, combine the flours, rolled oats, baking powder, and salt. Add the butter and shortening and process until the mixture resembles coarse crumbs.
2. Sprinkle 2 Tbsp of the ice water over the mixture and process. The dough should be just barely moistened, enough so it will hold together when it is formed into a ball. If necessary, add up to 3 Tbsp more water, 1 Tbsp at a time.
3. Press the dough into a 9-inch glass pie plate. Crimp the dough to form a decorative edge. Prick the pastry with a fork.
4. Preheat oven to 400 degrees.
5. Line the pie shell with foil, fill it with pie weights or dried beans, and bake it for 10 minutes. Remove the foil and weights, and set the pie shell aside to cool; reduce the oven temperature to 350 degrees.
6. Make the filling: In a medium saucepan, combine the milk, rice, sugar, rolled oats, raisins, vanilla, and cinnamon, and cook over medium heat just until the mixture thickens and bubbles. Remove the pan from the heat.
7. In a small bowl, lightly beat the eggs. Stir 1/2 cup of the hot milk mixture into the eggs, then pour the egg mixture back into the milk mixture and stir until well blended. Pour the filling into the pie shell and bake it for 30 minutes, or until the filling is set and dry at the edges. Serve the pie warm.
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