Brown Rice Pie Crust [ Contains Egg White ]

Two ingredients. Cooked brown rice and a single egg white. That’s your entire pie crust.

This is one of the simplest gluten-free crust swaps out there. The egg white acts as the binder, holding the rice together so you can press it into a pie plate and bake it into a firm shell. The texture is nothing like a flaky pastry crust, and it’s not trying to be. You get a nutty, slightly chewy base with a gentle crunch that works especially well under creamy or custard-style fillings.

Use rice that’s been cooked and cooled. Warm rice is too sticky and will clump unevenly. Press it firmly and evenly across the bottom and up the sides, paying extra attention to the edges where it tends to thin out.

Chef Tips

• Spread the rice in a thin, even layer. Thick spots stay soft while thin spots get too crunchy
• Let the crust cool completely before adding any filling so it firms up and holds its shape
• This works best with wet or creamy fillings like quiche, custard, or savory veggie pies
• Coat the pie plate generously with cooking spray since rice sticks more than pastry dough

Variations

• Mix in a tablespoon of sesame seeds or flaxseed for added crunch and nutrition
• Season with garlic powder and herbs for a savory quiche base
• Use white rice if you prefer a milder, less nutty flavor