In a stand mixer with the paddle attachment, combine the Pie & Pasta Blend with the confectioner’s sugar and mix until amalgamated. Add the diced butter and mix on the lowest setting until the mixture looks like damp cornmeal.
Add the 2 egg yolks and eggs and turn the mixer on high. Mix until the dough is very thick and sticking to the sides of the bowl and is clinging to the paddle, about 1 -2 minutes.
Using a plastic pastry scraper, turn the dough out onto a counter that has been dusted with glutinous rice flour. Moving quickly, knead the dough into a smooth ball, cover with cellophane and refrigerate for at least 3 hours or overnight for the best results.
Preheat oven to 425°F.
The next day, let the dough rest on the counter for 15 minutes before you begin to roll it out. Knead the dough on a glutinous rice flour dusted counter just until pliable. Roll the dough to fit into a 9-inch spring form pan with enough overhang to line the 2-inch sides.
Line the dough with enough parchment paper to cover the dough and have a 1-inch overhang so you can grab the paper after the crust has baked. Fill with a mixture of quinoa, lentils and rice. (I’ve found the mixture of the different sized grains make for a much smoother blind bake so the dough doesn’t get raw spots.)
Bake for 15 minutes. Remove from the oven and very carefully remove the parchment paper, being sure not to let any of the rice fall onto the crust. I like to immediately pour the hot grains into a large bowl or measuring cup so I won’t make a mess or burn myself.
Brush the dough with the following [egg wash]
¼ teaspoon kosher salt
Whisk the egg and the salt and then brush the dough. Return the dough to the oven and bake to seal the dough for an additional 7-8 minutes and the crust is uniformly golden.