Gluten-Free Graham Cracker Crust Recipe
This homemade gluten-free graham cracker crust has only 3 ingredients and is perfect for any no-bake or baked pie recipe. It can also be made dairy-free and vegan!
Servings: 10 servings
Ingredients
- 1 ½ cups gluten-free graham cracker crumbs 1 box of gluten-free graham crackers. I like Schär. UK readers you can use gluten-free digestive biscuits.
- 5 tablespoons unsalted butter, melted for dairy-free, use Smart Balance.
- ¼ cup granulated sugar
Instructions
- Crush the gluten-free graham crackers in a food processor or place them in a plastic storage bag and then crush them with a rolling pin.
- Mix the crushed cracker crumbs, melted butter, and granulated sugar together in a medium-sized bowl until combined. The mixture will be coarse and thick, like wet sand.
- Press the cracker mixture into the bottom of a 9-inch pie pan and slightly up the sides. Press down in the pan to make sure it is tight and compact. I use the bottom of a flat measuring cup to help press the mixture down.
- For a baked dessert: Bake this crust per your recipe’s directions. For a no-bake dessert: Bake for 8-10 minutes at 350°F and chill the crust for 2 hours before using it in your recipe.
Video
Notes
- For the dairy-free option, use Schär or Kinnikinnick gluten-free graham crackers and Smart Balance butter.
- To Store: Keep unbaked in your refrigerator for up to 3 days.
- To Freeze: Bake as per instructions above and let cool. Wrap it in foil, place it in a freezer bag, and freeze it for up to 3 months. Let thaw in the refrigerator before using.
- Mama says, "Always check your labels!"
Nutrition
Serving: 1slice | Calories: 265kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 305mg | Potassium: 82mg | Fiber: 2g | Sugar: 16g | Vitamin A: 175IU | Calcium: 38mg | Iron: 2mg