Rice Oat And Almond Crust Recipes

CRISP RICE-ALMOND PIECRUST

The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 10m

Yield Makes enough for one 9-inch pie

Number Of Ingredients 5

Crisp Rice-Almond Piecrust image

Steps:

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

Ingredients

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

OAT ALMOND PIE CRUST

Make and share this Oat Almond Pie Crust recipe from Food.com.

Provided by TishT

Categories Pie

Time 55m

Yield 1 piecrust, 8 serving(s)

Number Of Ingredients 5

Oat Almond Pie Crust image

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.

Nutrition Facts : Calories 103.8, Fat 4.7, SaturatedFat 0.6, Sodium 1.2, Carbohydrate 13.5, Fiber 2.2, Sugar 0.2, Protein 3

Ingredients

3/4 cup rolled oats
1 tablespoon blanched almond
3/4 cup whole wheat pastry flour
2 -3 tablespoons oil
1 -2 tablespoon ice water

More about "rice oat and almond crust recipes"

TENDER & FLAKY GLUTEN-FREE PIE CRUST • THE BOJON GOURMET

Web Nov 16, 2022 Ingredients: Sweet rice, oat, and millet flours, tapioca flour, cornstarch, salt, sugar, ground chia seed / flax seed, butter, ice water, …
From bojongourmet.com
4.8/5 (19)
Total Time 3 hrs 30 mins
Category Dessert, Pie
Calories 189 per serving

In a large bowl, combine the rice, oat, and millet flours with the cornstarch, tapioca flour, ground chia seed, sugar, and salt. Scatter the butter pieces of the top, and work in with a pastry blender or your fingers until the mixture resembles gravel, with lots of butter chunks the size of large peas.
On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes. Optionally, repeat this step once more.
Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with oat flour flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9" glass pie plate, fit it into the corners, and trim it to a 1" overhang. (Save the scraps to patch any tears in the dough post-parbaking.) Fold the overhang of the crust under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the bottom of the crust all over with the tines of a fork. Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.

Rice Oat And Almond Crust Recipes

CRISP RICE-ALMOND PIECRUST

The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.

OAT ALMOND PIE CRUST

Make and share this Oat Almond Pie Crust recipe from Food.com.

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