Crisp Rice-Almond Piecrust

Prep Time:
10 mins
Total Time:
10 mins
1 9-inch pie

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.


  • 3 cups gluten-free rice-square cereal, such as Rice Chex

  • ½ cup sliced raw almonds

  • 5 tablespoons unsalted butter, melted

  • ¼ cup plus 1 tablespoon packed light muscovado sugar or light-brown sugar

  • ¼ 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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