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1
Preheat the oven to 350u00b0 F. Combine rolled oats, salt, and flour in the bowl of a food processor. Grind the mixture until the oats are broken into small pieces, about 20 seconds. Set aside.
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2
Cream 8 ounces butter and brown sugar in a stand mixer with a paddle attachment or with an electric beater until light and fluffy, about 4 minutes. Add the dry ingredients and mix on low until blended.
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3
Spread the mixture in an even layer over a parchment lined sheet tray, stopping 1 inch before the edges. Bake for 10 minutes, rotating halfway through.
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4
After 10 minutes, remove the pan from the oven. Break up the mixture using a spatula, stirring it up so the golden brown exterior and the lighter interior are mixed. Re-spread the mixture evenly over the sheet tray, and return to the oven for an additional 10 minutes, rotating halfway through, until the top is golden brown.
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5
Allow the pan to cool. Break up the crust into pieces and place them in the bowl of a food processor and process until homogeneous and mealy. Slowly pour 3 tablespoons of melted butter into the food processor through the top feeder tube as it's running. The mixture will feel slightly damp.
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6
Pour the mixture into a pie plate and press the crust into shape on the edges and bottom. Chill for 20 minutes before filling.
