Use store-bought or homemade gluten free graham crackers. Make it in a pie plate or springform pan for pies or cheesecakes. Use it for recipes that need a chilled crust just pressed in the pan, or that need it par-baked.
Before you begin, you’ll need to pulse your Graham crackers into crumbs in a food processor.
Whisk together the Graham cracker crumbs, sugar, and salt with a fork. Cut in the melted butter until the crumb mixture is thick and sandy.
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.
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.
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