How to turn practically any grain into a pie crust

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between! I would cook large batches of grains, and sometimes I'd use some of these prepped ingredients to make a mini tart or pie crust for myself on the fly. With all this said, here are the simple steps to make any grain into a pie crust, plus a few tips and ideas to get your creative juices flowing. This technique also works well with leftover cooked pasta: Small shapes like pastina, orzo, or even couscous all make delicious crusts. I usually use a combination of egg white and grated cheese, which helps to hold the crust together, so it will evenly brown and crisp up like a good crust should.