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An overhead shot of graham cracker pie crust in a pan

Meaningful Eats

Gluten-Free Graham Cracker 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!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 9-inch pie crust


  • 1 ½ cups gluten-free graham cracker crumbs 180 grams, I use one 5.6oz box of Schar graham crackers
  • ¼ cup brown sugar 50 grams
  • 1 tablespoon gluten-free flour
  • 4 tablespoons butter melted and slightly cooled (56 grams)


  • 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.


MAKE IT DAIRY-FREE: Use dairy-free butter such as Earth Balance Buttery Sticks in place of the butter. 
MAKE AHEAD: You can save time by preparing your pie crust a day or two before serving the pie. Just make the crust, cover with plastic wrap, and keep at room temperature until ready to assemble.
TO FREEZE: You can also freeze your pie crust before baking if you want to make it a week or more in advance. Just remember to let it thaw before baking.


Calories: 98kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 45mg | Potassium: 2mg | Sugar: 12g | Vitamin A: 175IU | Calcium: 2mg | Iron: 1mg