Cooking and Serving: 22 minutes | 8 slices pie crust
Ingredients
How to make a gluten free graham cracker crust | Pro tips for the perfect crust | Ingredient swaps
Description
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 8 slices pie crust
Ingredients
How to make a gluten free graham cracker crust
Pro tips for the perfect crust
Ingredient swaps
Instructions
Recipes that use this crust.
Notes
WHY I LOVE THIS CRUST
It’s crisp and buttery, with just the right hint of molasses and honey. It holds
its shape without being tough, and it’s so easy to make: just stir together
graham cracker crumbs, sugar, and butter. Fill it and bake—or blind bake for
Pro Tip: Make sure your crumbs feel soft in your fingers before mixing, and
press the crust in gently—packing it down too hard makes it tough.
Graham cracker crust on white paper with more graham crackers broken in half and
a glass jar with brown crumbs inside.
cracker crust on white paper with more graham crackers broken in half and a
glass jar with brown crumbs inside.
This gluten free graham cracker crust only needs 3 ingredients:
3 ingredients for gluten free graham cracker crust on wax paper with names of
each ingredient in black block lettering below it.
ingredients for gluten free graham cracker crust on wax paper with names of each
ingredient in black block lettering below it.
Gluten free graham crackers – Most of the flavor comes from these, so choose a
brand you like. Pamela’s is my favorite store-bought, but nothing beats
Granulated sugar – Adds just enough sweetness and helps bind the
crust—especially if you’re baking it.
Butter – For moisture, richness, and holding everything together.
HOW TO MAKE A GLUTEN FREE GRAHAM CRACKER CRUST
Start with 8 ounces of gluten free graham crackers. Break them into chunks and
pulse in a food processor or blender until you have soft, uniform crumbs—they
should feel like soft sand in your hands.
Transfer to a mixing bowl, whisk in the sugar, then stir in the melted and
cooled butter until the mixture forms moist clumps.
Broken brown gluten free graham crackers in pink colored food processor with
brown gluten free graham crackers in pink colored food processor with open top.
Same food processor with graham crackers processed into fine crumbs.
food processor with graham crackers processed into fine crumbs.
Round metal mixing bowl with brown graham cracker crumbs and white sugar, with a
wire whisk next to the bowl on one side and yellow melted butter on the other
metal mixing bowl with brown graham cracker crumbs and white sugar, with a wire
whisk next to the bowl on one side and yellow melted butter on the other side.
Same bowl with brown crumbs whisked with white sugar and melted yellow butter
sitting on top with a spoon next to the bowl.
bowl with brown crumbs whisked with white sugar and melted yellow butter sitting
on top with a spoon next to the bowl.
Press the mixture gently into a prepared springform or tart pan—just the bottom
and halfway up the sides for a springform, or all the way up for a tart pan. Use
the back of a spoon to smooth it out, but don’t press too firmly or the crust
For a no-bake filling, bake the crust at 350°F for 12 minutes, until the center
looks matte rather than shiny. Let it cool completely in the pan.
Same mixing bowl with everything mixed together with a large metal spoon into
dark brown wet clumps.
mixing bowl with everything mixed together with a large metal spoon into dark
Brown clumps now in round gold colored springform pan.
clumps now in round gold colored springform pan.
Hand using large metal mixing spoon to pat down brown clumpy crumb mixture into
bottom and up sides of pan.
using large metal mixing spoon to pat down brown clumpy crumb mixture into
bottom and up sides of pan.
Overhead image of baked graham cracker crust in springform pan on white paper.
image of baked graham cracker crust in springform pan on white paper.
PRO TIPS FOR THE PERFECT CRUST
USE GRAHAM CRACKERS YOU LIKE
The crust will taste mostly like the crackers—so pick a brand you love, or use
homemade. I like Pamela’s and Schar best. If yours are super crumbly, mix in 1
tablespoon of gluten free flour to help it bind better.
EASY SHORTCUT FOR HOMEMADE CRACKERS
Using my recipe for homemade gluten free graham crackers
Add 3 extra tablespoons of gluten free flour to the dough. Roll it thinner than
usual—about 1/8 inch—and bake it as one uncut sheet. Once cooled, grind into
NO FOOD PROCESSOR? NO PROBLEM.
Place the crackers in a ziptop bag and tap gently with a rolling pin, meat
mallet, or cast iron skillet until they’re crushed. Just don’t hit too hard or
GO EASY WHEN PRESSING THE CRUST
Make a gentle slope between the base and sides, and press just enough to form a
smooth layer—overpacking makes it hard.
CATCH BUTTER DRIPS WITH FOIL
Place a sheet of aluminum foil on the oven rack below your pan to catch any
butter that leaks out while baking.
Here’s all I know about how to make this recipe friendly for people who have
additional dietary restrictions.
TO MAKE IT DAIRY FREE
Choose dairy free graham crackers (like Schar or Kinnikinnick), and use a
block-style vegan butter—Melt or Miyoko’s work well.
TO SKIP THE ADDED SUGAR
If you’re making a no-bake pie, you can leave out the extra sugar in the crust.
It helps bind the crust when baking, but isn’t needed if you’re just chilling
Baked brown graham cracker crust in round gold springform pan.
brown graham cracker crust in round gold springform pan.
Go Ad-Free
GLUTEN FREE GRAHAM CRACKER CRUST RECIPE
Prep Time: 10 minutes mins
Cook Time: 12 minutes mins
Chilling time: 10 minutes mins
Yield: 8 slices pie crust
baked brown graham cracker crust on white paper
brown graham cracker crust on white paper
This easy gluten free graham cracker crust is crisp, buttery, and made with just
3 ingredients. Use it for baked or no-bake pies, and choose store-bought or
homemade crackers—whatever works best for you.
* Springform pan or tart pan
* 8 ounces (225 g) gluten free graham crackers
* 8 tablespoons (112 g) unsalted butter, melted and cooled
* Lightly grease an 8- or 9-inch springform or 11-inch tart pan. Line the
bottom with a round of parchment paper. If baking the crust, preheat the oven
to 350°F and place a foil-lined baking sheet on the rack below.
* Break the graham crackers into pieces and pulse in a food processor or
blender until you have soft, sandy crumbs.
* In a medium bowl, whisk the crumbs with the sugar (if using), then stir in
the melted butter until the mixture forms moist clumps.
* Pour the mixture into your pan and gently press it across the bottom and up
the sides. Don’t pack it in too tightly—just enough to form a smooth, even
* If your filling is no-bake, bake the crust for 12 minutes, until the center
* If the crust has developed bubbles, you can pop them carefully with a
toothpick but they will settle down as the crust cools.
* Let cool completely before filling. If your filling is baked, skip this step
and chill the crust while you prepare the filling.
Which gluten free graham crackers work best:
You can use store-bought or homemade crackers. I usually use my homemade gluten
a batch makes enough crumbs for one crust. For store-bought, I recommend
Pamela’s, Schär, Partake, or Kinnikinnick.
If the crackers are especially crumbly, add 1 tablespoon (9g) gluten free all
purpose flour to help the crust hold together.
Place the crackers in a sealed zip-top bag and crush them with a rolling pin,
meat mallet, or heavy skillet. Tap gently to avoid tearing the bag.
The sugar helps the crust stay firm after baking. If you’re making a no-bake
pie, you can leave out the sugar and simply chill the crust before filling.
Use a dairy free graham cracker brand (like Schär or Kinnikinnick) and
substitute the butter with block-style vegan butter (such as Melt or Miyoko’s
Fiber: 1g | Sugar: 15g | Vitamin A: 350IU | Calcium: 19mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
You can make the graham cracker crumbs up to 3 weeks ahead and store them at
room temperature in a sealed glass container. For longer storage, freeze the
crumbs in an airtight container.
After baking, let the crust cool completely, then remove it from the pan, wrap
it tightly, and freeze for up to 3 months.
For an unbaked crust, freeze it directly in the pan, well-wrapped. Defrost
either version at room temperature before using.
What’s the best pan for this crust?
A springform or tart pan with a removable bottom makes it easiest to slice and
serve. An 11-inch tart pan will yield a thinner crust than an 8- or 9-inch
Do I have to use graham crackers?
No! Use any crisp gluten free cookie—like gluten free vanilla wafers
, gluten free gingersnaps
You can also try gluten free Oreos (without the filling) for a chocolate twist.
Can I make individual crusts in a muffin tin?
Yes! es! For best results, use a muffin tin with removable bottoms or line the
cups with foil or parchment “slings” to help lift them out cleanly.
How do I scale this recipe for a 9-inch x 13-inch pan?
Double the recipe for a thicker crust, or increase thinner base.
Do I need to parbake the crust for baked fillings?
Usually not. If your pie recipe says to parbake, bake this crust at 350°F for 5
minutes on a foil-lined rack before filling.
The perfect smooth and creamy no bake strawberry cheesecake, made with
strawberries, cream cheese and whipped cream, plus a bit of gelatin and
sugar. So quick and easy, it’s the perfect warm weather treat!
perfect smooth and creamy no bake strawberry cheesecake, made with strawberries,
cream cheese and whipped cream, plus a bit of gelatin and sugar. So quick and
easy, it’s the perfect warm weather treat!
RECIPES THAT USE THIS CRUST
* Classic gluten free cheesecake
the sugar and blind bake—just press and fill, then bake it all together.
* No bake strawberry cheesecake
chilled filling made with strawberries, cream cheese, whipped cream, and just
* Try the plain no bake cheesecake with gelatin
* Gluten free chocolate pudding pie
I use chocolate cookies for this one, but graham crackers—or gluten free
chocolate graham crackers
Have questions? Drop them in the comments
below—I’m always happy to help.
Want direct access to me? Learn about my Ad-Free Membership
️ And don’t forget to rate the recipe if you try it!
Learn how to make your own gluten free graham cracker crust and a whole world of
easy pies of all sizes is within reach! #glutenfree #pie #gf
how to make your own gluten free graham cracker crust and a whole world of easy
pies of all sizes is within reach! #glutenfree #pie #gf