Oatmeal Pie Crust?

From the King Arthur Flour Company, as part of a recipe for Blueberry Cream Pie that calls for things we don’t use (like marshmallow fluff), but I think the crust looks intriguing, if a bit labor-intensive.

Crust
1 1/3 cups old-fashioned or quick rolled oats (not instant oatmeal)
1 cup diced pecans or walnuts
6 tablespoons butter, melted
1/3 cup brown sugar
1/4 teaspoon salt

To make the crust: Preheat the oven to 350°F. Spread the oats in a shallow layer in an ungreased 9” round cake pan. Spread the nuts in a shallow layer in another ungreased 9” round cake pan. Bake the nuts for about 8 minutes, until they smell toasty and are beginning to brown. Bake the oats for 15 to 18 minutes, until they’re starting to brown. Watch both the nuts and oats carefully; they go from brown to burned quite quickly. Remove them from the oven, and set aside.

Melt the butter. Transfer the oats and nuts to the work bowl of a food processor. Add the butter, sugar, and salt. Process until oats and nuts are finely ground, and the mixture is cohesive. Remove it from the food processor, and press it into the bottom and up the sides of a 9” pie pan. Bake the crust in a preheated 350°F oven for 14 minutes, or until it’s just barely beginning to brown. Remove it from the oven, and set it on a rack to cool.