Best Rice Oat And Almond Crust Recipes

Crisp Rice-Almond Piecrust image

Provided by Martha Stewart

Time 10m

Yield Makes enough for one 9-inch pie

Number Of Ingredients 5

3 cups gluten-free rice-square cereal, such as Rice Chex
1/2 cup sliced raw almonds
5 tablespoons unsalted butter, melted
1/4 cup plus 1 tablespoon packed light muscovado sugar or light-brown sugar
1/4 teaspoon coarse salt

Steps:

Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.

Oat Almond Pie Crust image

Provided by TishT

Categories Pie

Time 55m

Yield 1 piecrust, 8 serving(s)

Number Of Ingredients 5

Steps:

In a blender or food processor, combine the oats and almonds and grind to a coarse powder.
Transfer to a large bowl.
Add the flour and mix well.
Drizzle on the oil and incorporate it with a pastry blender or your fingers until the mixture resembles coarse cornmeal.
Sprinkle in enough of the water (mixing it lightly with a fork) to moisten all the flour and make a dough that you can form into a ball.
Flatten the dough into a circle about 1/2-inch thick On a lightly floured board or a sheet of waxed paper, roll the dough into a thin (about 1/8 inch) circle about 11 inches diameter.
Line a 9-inch pie pan with the dough and trim the edges to leave a 1/2-inch overhang all around.
Use the overhang to form a fluted edge.
Place the crust in the freezer for at least 20 minutes.
Fill the shell and bake it according to the directions of your specific recipe.
*To bake the crust without a filling; Preheat the oven to 425°F.
Line the prepared pie crust with aluminum foil and place it on a baking sheet.
Bake for 8 minutes.
Remove it from the oven and discard the foil.
Bake for 7 minutes.
Let the crust cool before filling.