Gluten-Free Graham Cracker Pie Crust
You’ve just found your go-to Gluten-Free Graham Cracker Crust recipe that you’re guaranteed to come back to again and again! I’ve got you covered for making pies, tarts, or cheesecakes with baked or no-bake options, depending on what you are making. Just add your favorite fillings to this sweet and buttery homemade pie crust made with just 4 ingredients!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake OR Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
It’s no secret that I love pies. As soon as fall rolls around, you’ll find me up to my nose in recipes for Gluten-Free Pumpkin Pie or Gluten-Free Dutch Apple Pie. But not all recipes call for the traditional flaky Gluten-Free Pie Crust.
No-bake desserts and decadent cheesecakes demand a different sort of crust. So I thought it was high time to share my easiest recipe for gluten-free graham cracker crust with all the variations you need so you can press it into a pie plate or springform pan, and par-bake it or use it as-is. This crust is sweet and buttery, and it’s all sorts of delicious.
An Easy Gluten-Free Graham Cracker Crust
Here’s why you’ll love it…
- So easy to make. My crust recipe comes together in just 10 minutes with 4 ingredients.
- Totally from scratch or semi-homemade. While I like to use my homemade gluten free graham crackers, there are gluten free graham-style crackers you can buy (and even some already packaged as crumbs). Just realize you may have to adjust the consistency by adding more crumbs or more butter to get that nice, sandy consistency.
- Perfect for many desserts. This crust mixture can be pressed into a pie plate or springform pan. Then you either chill it or bake it, and it’s ready to use in any and all of your favorite gluten-free desserts!
Recipe Ingredients
You only need 4 ingredients to make a perfect homemade Graham cracker pie crust. Be sure to refer to the recipe card for the full amounts:
- Gluten-Free Graham Cracker Crumbs: I often use my homemade Gluten Free Graham Crackers and crush them into crumbs (this is easy to do in a food processor). You can also use your preferred brand of Graham crackers (gluten-free, or regular if you aren’t making this crust gluten-free). I’ve made it with both Kinnickinnick S’Moreables and Schar Honeygrams.
- Granulated Sugar
- Salt
- Butter: Unsalted butter is recommended so that you can control the saltiness of the crust mixture to taste. You don’t want it actually salty – just enough to make the sweet and buttery flavors really pop. Melt the butter in the microwave before you start.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Pie plates – I usually like to use 9-inch glass pie plates.
- Springform pan – this recipe can be used for a 9-inch springform pan or a larger 10-inch one, depending on what your recipe calls for.
How to Make A Gluten-Free Graham Cracker Crust
Once your crumbs are ready and the butter is melted, let’s go ahead and make a crust:
- Combine: Stir together the Graham cracker crumbs, sugar, and salt with a fork. Mix in the melted butter until the crumb mixture is thick and sandy.
- Check consistency. If you give it a pinch, the mixture should clump a little. If needed, adjust the texture by adding a spoonful of either crumbs or butter at a time until the moisture is just right.
- Fill the Pan: This crust recipe will fill the bottom of a 9-inch pie plate or a 9- to 10-inch springform pan. Gently press the graham cracker mixture into your chosen pan, using your hands (or the bottom of a glass) to push it into the bottom and up the sides.
- Refrigerate or Bake: For a no-bake crust, you’ll need to place the pan in the fridge to chill for about an hour before you fill it. Alternatively, par-bake the crust in a 350ºF oven for about 7-9 minutes, until it’s crisped up and golden.
Tips and FAQs
Before you begin, you’ll need to pulse your Graham crackers into crumbs in a food processor until it reaches a coarse, sandy mixture with no large chunks. If you don’t have a blender or food processor handy, don’t worry. You can also kick it old-school with a large zip-top bag and a rolling pin!
The beauty of this Graham cracker crust is while it can be par-baked, you don’t have to bake it. Since there aren’t any eggs or raw flour in the recipe, this makes it safe to leave unbaked for cheesecakes, refrigerator pies, and other no-bake desserts.
This is likely because the ratio of crumbs to butter is off. Not all gluten-free Graham crackers are the same in terms of moisture and consistency. You may need to add more crumbs if your mixture is too moist, or more butter if the mixture is too dry. Also, make sure that you’re pressing the crust firmly enough into the pan.
If the recipe you’re working with has particularly wet ingredients, or if you’re concerned that your crust might become soggy over time, here’s a trick. Chill the finished Graham cracker crust in the fridge, then brush the crust with an egg wash before par-baking (this tip will only work with par-baked crusts). The egg should dry out and harden enough to keep the crust crispier longer.
Yes, you can use make a crust out of Gluten Free Vanilla Wafers. Or, crush Gluten Free Oreos into crumbs instead for make a Gluten Free Oreo Crust.
How to Store Your Homemade Crust
- Fridge – This Graham cracker crust can be prepared ahead and stored in the fridge, baked or unbaked, for up to 3 days. I recommend covering it with plastic wrap or foil for extra protection.
- Freezer – Your gluten-free crust can be wrapped up tightly and stored in the freezer for up to 3 months. If you’ve baked the crust first, be sure to let it cool completely before freezing.
Make it a Dessert
Here are recipes to make using this graham cracker crust.
- Pies: Use this pie crust to make an all-time favorite like Gluten Free Banana Cream Pie or summery S’mores Pudding Pie.
- Cheesecake: Press the mixture into a springform pan for a classic Gluten Free Cheesecake an 8×8-inch square pan to make No-Bake Peach Cheesecake Bars.
More Gluten-Free Dessert Recipes
Gluten-Free Graham Cracker Crust
Ingredients
- 1 ½ cups gluten-free graham cracker crumbs (use my homemade Gluten Free Graham Crackers, or your favorite brand and pulse them in a food processor to form crumbs)
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 5 Tablespoons melted unsalted butter
Instructions
- If your recipe calls for a par-baked crust, preheat the oven to 350°F.
- In a medium bowl, combine 1 ½ cups gluten-free graham cracker crumbs, ¼ cup granulated sugar, and ¼ teaspoon salt, and toss them together with a fork. Pour 5 Tablespoons melted unsalted butter over the top and toss until moistened evenly. It will be thick and sandy, and should clump together loosely when pinched. Because gluten-free graham crackers can vary in moisture and consistency, you may need to add more crumbs if it is too moist, a Tablespoon at a time, or more butter if it is too dry, about a half Tablespoon at a time.
- Transfer the crust mixture to a 9-inch pie plate and a 9- to 10-inch springform pan, depending on the recipe you are making. Using your hands or a glass, press it firmly into the bottom and up the sides of the pan. For the springform pan, you’ll want to go about ¾- to 1-inch up the sides.
- For a no-bake crust, refrigerate for at least 30-60 minutes before filling. For a par-baked crust, bake at 350°F for 7-9 minutes or until golden and slightly crisp.
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Cani use brown sugar in this recipe
I think that would be fine and give a nice caramelized flavor.