Gluten-Free Graham Cracker Crust

Meaningful Eats

Gluten-Free Graham Cracker Crust

1 9-inch pie crust

This gluten-free graham cracker crust is sweet, buttery, and SO easy to whip up. It's essential for all of your favorite pie recipes, from key lime to chocolate pudding!

The trick to a good gluten-free graham cracker crust is to add 1 tablespoon of gluten-free flour along with the graham cracker crumbs to hold the crust together.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Author Erin Collins

Ingredients

1 1/2 cups (180g) gluten-free graham cracker crumbs I use one 5.6oz box of Schar graham crackers
1/4 cup (50g) brown sugar
1 tablespoon gluten-free measure-for-measure flour
4 tablespoons (56g) butter melted and slightly cooled

Instructions

Blend graham crackers in a food processor until they turn into crumbs. Pour the graham cracker crumbs into a large mixing bowl.
Preheat the oven to 350°F. Combine the gluten-free graham cracker crumbs, brown sugar and flour in a mixing bowl and mix until well combined.
Add the melted butter and stir until fully combined and all of the crumbs are moistened.
Press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. (Tip: Do the sides first!)
Bake at 350°F for 8-10 minutes. Remove the crust from the oven and set aside to cool for 10 minutes while you make the filling.

Notes

Gluten-Free: A little gluten-free flour added to the crushed gluten-free graham crackers makes for the best crust!

Dairy-Free: Use dairy-free butter, such as Earth Balance Buttery Sticks, in place of the butter.

Nut-Free: This pie crust is naturally nut-free.

To Make-Ahead: You can prepare the crust 1-2 days before serving. Just make the crust and store properly, then add the filling and enjoy!

To Store: Let the crust cool, cover with plastic wrap, and store at room temperature for 1-2 days until ready to fill and serve.

To Freeze: Wrap it tightly with plastic wrap and place in a freezer bag or airtight container. Freeze for up to 2 months. Let it thaw before filling by letting it sit out at room temperature (10 minutes).

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