Tia's Rice, Oat and Almond Crust
This nutty, gluten-free crust is meant to be blind baked, cooled and filled.
Preheat oven to 350Â°F. Lightly oil a 9-inch or 10-inch pie pan.
Grind oats, brown rice flour and almonds in a dry blender to the consistency of flour. Pour into a mixing bowl and add salt and Sucanat.
Drizzle in nut oil and stir, then add water and blend to a soft dough.
Press mixture into lightly oiled pie pan, pressing from center outward. Crimp edges with fork or dampened fingertips. Bake for 10 to 15 minutes, until the edges are toasted brown. Let cool completely before filling.
Recipe by, former PCC Nutrition Education Manager
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