How to turn practically any grain into a pie crust.
Just about any cooked grain can be used in this recipe. Some of my favorites include rice , quinoa, bulgur, and millet. This technique also works well with leftover cooked pasta: Small shapes like pastina, orzo, or even couscous all make delicious crusts. Start with fully cooked and cooled grains; this makes them tender and malleable enough to press in an even layer. You can season the grains with salt, and any other spices or seasonings you like., I focused on savory pies.
In the case of these twice-cooked grains, it ensures that the final crust doesn’t stick to the pan, and you can remove nice, clean slices from the final pie. Pour the crust mixture into the center of the prepared pan. I use a lightly greased ¼ or ½ cup measure to gently press the crust, first to flatten into an even layer, then eventually to press the mixture up the sides of the pan.
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