Okay, so it’s not really about pastry dough, but he does mention a kitchen range! And it is a good song!
Blind Blake – No Dough Blues

Toasting oats

Here’s a recipe for Oatmeal – peppercorn crust. I like to think of any crust as something that would taste good on its own, were you to bake it into a cracker. That’s certainly the case here. It’s not the easiest to roll smooth or make neat, so pick a pie shape that’s attractively ragged, like small galettes.

Keep reading for the recipe…

3/4 cup rolled oats
1 1/4 cup flour
1 stick butter, frozen (1/2 cup)
1/2 t. salt
1/2 t. ground black pepper
1/2 t. white pepper
ice water.

1. Toast the oats in a small frying pan, stirring them often, until they just begin to brown and start to give off a delicious toasty nutty fragrance.

2. Grind them up, using a blender or food processor.

The oats should be quite fine, but not like flour, they’ll still have a bit of texture.

3. Add the flour, salt and 2 peppers, and mix them all around.

4. Grate in the butter, stopping occasionally to mix it in with a fork, and keeping it as piece-y as possible.

5. Add about 1/2 cup ice water and stir it up. Mix with the tips of your fingers until you can pull it together into a ball, knead very slightly to incorporate everything. You might have to add up to 1/2 cup more ice water. Wrap in foil or plastic and refrigerate till needed.

Watch this space for a recipe using this dough! Coming soon!

Oatmeal - peppercorn dough