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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.

  • Prep:
  • Total Time:
  • Yield: Serves enough for one 9-inch pie

Source: Martha Stewart Living, November 2015


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


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

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