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Rice, Oat, and Almond Crust

Rated as 3.75 out of 5 Stars

"A pie crust made without wheat or dairy. Note: Sucanat (dried cane juice granules) has the same properties as brown sugar, but is sweeter and stronger flavored, requiring less. Can be bought in health food stores."
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servings 145
Original recipe yields 8 servings (1 -9-inch pie crust)


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  1. Blend oats and almonds in dry blender to flour consistency.
  2. Combine dry ingredients in bowl; add oil and stir; add water and mix to soft dough.
  3. Press mixture into lightly oiled or sprayed pan, pressing from center outward; crimp edges with fork or dampened fingertips.
  4. Pre-bake for 10-15 minutes at 350 degrees F (175 degrees C) and cool before adding filling.

Nutrition Facts

Per Serving: 145 calories; 5.3 21.8 2.9 0 73 Full nutrition

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Read all reviews 3
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Resembles NOTHING close to a traditional pie crust. As the recipe stands the dough is too wet. I added an additional 2T brown rice flour which helped. I also added 1/2 tsp. cider vinegar and ...

I found this to be an easy and very delicious pie crust recipe. The only think I would add is instead of "pressing" the dough into the pie pan, I rolled it out between 2 sheets of wax paper and ...

I was looking for a gluten-free alternative for a graham cracker crust and this fit the bill. I used oat flour and almond flour with the brown rice flour instead of grinding my own. Approximatel...