Grain “Pie Crust”
MAKES
One 9 inch / 23 cm pie crust
TAKES
Prep time: 10 minutes
Cook time: 15 minutes
Total: 45 minutes (includes cooling time)
✻ ABOUT THIS RECIPE
Did you know you can make a delicious, crisp “pie crust” using leftover cooked grains? With just a few ingredients, leftover rice, quinoa, bulgur, farro - or any other grain you like - is transformed into a tasty crust with a crisp exterior, and a soft interior. It’s capable of holding a clean slice after filling and baking - it can even pass the #sturdypiechallenge! A great way to remind and pie-ify your leftovers! See the notes below for options to make this accessible for a variety of dietary restrictions.
INGREDIENTS
about 300 g / 1 ½ cups fully cooled cooked grains, like bulgur, rice, farro, quinoa, etc.
56 g / ½ cup freshly grated parmesan (or other hard cheese)
fine sea salt and freshly ground black pepper, to taste
50 g / 1 large egg white
More Pies This Way:
METHOD
1. Lightly grease a 9 inch / 23 cm pie plate with nonstick spray. Lightly grease the outside of a dry measuring cup with nonstick spray. Preheat the oven to 375°F/190°C with an oven rack in the lower third of the oven.
2. In a medium bowl, toss the cooled cooked grains, parmesan (or other hard cheese), salt and pepper until well combined.
3. Add the egg white and mix until the mixture is evenly combined.
4. Spoon the grain mixture into the center of the prepared pan, and use the bottom of a greased measuring cup to press it evenly into the base and up the sides of the pan, aiming for full, even coverage all over the pan.
5. Transfer the pie pan to the oven and bake until the crust is set and starts very lightly browning around the outside edge, 12-15 minutes.
6. Cool completely before filling and baking again.
NOTES
It is possible to use egg substitutes to prepare this recipe. You can replace 1 large egg white with:
Meringue Powder: whisk 8 g / 2 teaspoons of meringue powder well with 30 g / 2 tablespoons water.
Flax Seed Meal: whisk 7 g / 1 tablespoon flax seed meal with 45 g / 3 tablespoons water. (Egg free and vegan)
It is possible to eliminate the cheese from this recipe (to become dairy free and vegan) - be sure you season the mixture well, and be prepared to add a second egg white (or double your egg replacement) to ensure that the crust binds well.
Depending on the grain you use (like rice or quinoa), this crust can be a great naturally gluten free option!
This pie crust works for both sweet and savory pies! I especially love it as a way to remix leftovers, or as a base for a healthier quiche! For a sweet pie, you can add up to 28 g / 2 tablespoons granulated sugar to help sweeten the crust, but this is optional!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
