Gluten Free Graham Cracker Crust: Easy & Dairy Free
If you’re looking for the BEST gluten free graham cracker crust that goes with just about any pie, turn to this easy crust made with simple ingredients like homemade gluten-free graham crackers and grain free almond flour. It's just 4 ingredients and will be your go-to gluten free graham cracker crust recipe!
If making your own pie crust sounds like something you'd quickly say 'no thank you' to, you are not alone. But the good news is this gluten free crust recipe is uncomplicated and if you'd rather use traditional graham crackers (rather than your own homemade graham crackers), you can absolutely do that too. You'll be a crust making pro in no time!
Looking for gluten free pie recipes? Check out this gluten free pumpkin pie, this gluten free chocolate pie and this gluten-free cheesecake.
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Jump to:
- ⭐Gluten-Free Graham Cracker Crust Recipe at a Glance
- 🧾Ingredients & Substitutions in this Easy Gluten Free Graham Cracker Crust
- 📖Forming the Graham Cracker Mixture
- ⏲️To Bake Graham Cracker Crust or Not?
- Variations for Gluten-Free Pie Crust
- 💭Pro Tips for Making GF Graham Cracker Pie Crust Recipe
- Gluten Free Graham Cracker Pie Crust FAQs
- 🥧More Gluten-Free Crust & Pie Recipes!
- 📋Recipe
- Recipe
⭐Gluten-Free Graham Cracker Crust Recipe at a Glance
This traditional graham cracker crust recipe has been tested with both storebought (Schar Honeygrahams) and with these delicious homemade gluten-free graham crackers, and both result in a delicious, crispy, easy to make crust. There's just 4 ingredients total - so making a graham cracker pie crust has never been easier. Not only that it's:
- Dairy free
- Solid, not crumbly
- Quick to mix - a few stirs is all you need
- Easy to prep
- An amazing, lower carb crust (when using the homemade graham crackers recipe)
🧾Ingredients & Substitutions in this Easy Gluten Free Graham Cracker Crust
The ingredients for this gluten free graham cracker crust couldn’t be simpler. Let's look at the brand of ingredients I use and recommend and then some substitutions in case you need one...
- Start with these amazing graham crackers - I used the ones I made, but if you don't want to make them, the Schar brand is also delicious. Find those online here. For best results, process them in the food processor to the point of crumbs. Vanilla wafers or chocolate cookie crumbs may be used in place of the graham crackers.
- Almond flour - I use Nuts.com for nearly all of my flours. The price is excellent (especially considering how expensive gluten free flour can be!). If you need to substitute the almond flour, try something like oat flour. I cover this more in my substitutions guide ebook.
- Granulated Sugar or Coconut sugar - I love the flavor of coconut sugar in this crust and highly recommend using it. I use the 365 brand at Whole Foods and it works wonderfully. Instead of the coconut sugar, you could use regular cane sugar. If you want to keep the crust low carb though, Swerve is another option - go for the granulated version. Be warned though, Swerve has a unique flavor so it may change the flavor of this crust. Once you get a filling in it, it's not as noticeable though. Brown sugar is not recommended as it changes the texture of the crust.
- Melted vegan butter - I've tested this with both Earth Balance brand and Melt brand. Country Crock sticks are also great to bake with, they are just harder to find in my area. Regular butter or coconut oil can also be used.
📖Forming the Graham Cracker Mixture
Step 1 - Start with the graham crackers - use about 8 whole crackers or 4 graham cracker sheets, like in image 1 above. You can also use 3 packages of Schar brand Honeygrahams. Add them to the food processor to grind into fine gluten-free graham cracker crumbs.
Preparation Using a Rolling Pin
Instead of a food processor, you can add the crackers to a large zip-top bag and crush them using a rolling pin. This is a great option for baking with kids!
Step 2 - Place the crumbs in a mixing bowl and add the rest of the ingredients.
Step 3 - Mix with a sturdy spoon until the mixture is fully combined.
Step 4 - Use the back of a spoon or back of a measuring cup and pat ¾ of the crust mixture on the bottom and sides of a 9 inch pie pan in an even layer. Use all of the crumb mixture for the bottom of a 9" x 13" pan. Use all of the crust mixture for a springform pan.
Pro tip: The back of a large spoon works great for patting the top of the crust down – just make sure to form the pie dish edges too – you don’t want an extra thick bit of crust in the pie crease.
⏲️To Bake Graham Cracker Crust or Not?
Do you bake a graham cracker crust or not? This traditional gluten free graham cracker crust can be used as-is. There's no egg in it or ingredients that would need to be baked for taste, but I recommend a baked graham cracker crust.
A baked crust is a bit sturdier and firmer, which makes it a great option for cream pies like chocolate pudding or ones that use cream cheese. Once the crust is cool it has a firmer texture so slicing and serving it is easy.
To Bake a Gluten Free Graham Cracker Crust: Bake in a preheated oven (325F) for 10-12 minutes. Then remove from the oven and the next important step happens… the cooling step. Make sure to cool the crust completely before filling it. If time allows, make the crust a day ahead of time, store it in an airtight container or wrap it well in plastic wrap or aluminum foil and store it at room temperature. Most important, do not fill a warm crust! It will make for a mushy pie.
Variations for Gluten-Free Pie Crust
While this pie crust recipe was developed with graham crackers, other crust options for a tasty variation on the original are:
- Vanilla wafers
- Chocolate cookie crumbs
- Shortbread
- Gluten free peanut butter cookies this these
💭Pro Tips for Making GF Graham Cracker Pie Crust Recipe
Even though this pie crust is easy to make, it's because these crust-making tips help ensure it turns out delicious every time.
1. Measure the Ingredients Accurately
This goes for both the liquid ingredients (melted butter) and dry ingredients (flour, graham crackers and sugar). If you've taken my baking class, this probably sounds familiar, but measure the ingredients by weight - needs to be weighed, use a digital scale like this one for that, but the rest of the ingredients can be measured by cups. The reason why is that once you process the graham crackers into crumbs, the cup measurement is even across the board.
2. Let the Melted Butter Cool Slightly
This is a tip I've discovered after working with extremely hot butter! It is not fun to burn your fingers when trying to pat the crust into the pan. Give the butter at least 5 minutes to cool once it's melted.
3. Bake the Crust Before Filling It
Not only does this produce a beautiful pie crust, but baking it creates a barrier that prevents it from getting soggy when filled with a filling. Plus a baked crust has a bit of firmness that an unbaked one doesn't have, which makes for an amazing pie. Like this buttermilk pie or this chocolate pie!
4. Helpful Tools
Every baker needs the right tools. These are the ones I use and recommend having on hand for this recipe:
- Food processor - this is a very important tool as crushing these graham crackers is possible with a rolling pin, but it adds a level of diffculty to the process. I've used a Cuisinart for a long time and love it, but I have my eye on this Kitchen Aid next!
- Pie plate - since the recipe makes a lot of crust, you'll have plenty for a 9" pie plate with some left over. These glass plates are not only pretty look at, but work wonderfully.
- 9" x 13" pan - if you opt for this size, this brand of pans is one of the best.
Gluten Free Graham Cracker Pie Crust FAQs
Yes! This recipe makes enough for the bottom of a 9 x 13 inch baking dish or the bottom and sides of a 9 inch pie plate with some left over. Add the extra crumb mixture to the bottom of a muffin tin for smaller pies!
This pie crust is just slightly sweet and full of delicious graham cracker flavor. The almond flour just adds a touch of texture, nothing nutty about it. The crust only needs ⅓ of a cup so it’s just enough to help the crumb still together with the butter, but definitely does not add an almond flavor.
I would not recommend using another flour in place of the almond flour. This recipe has been developed with almond flour so another flour like rice flour may change the texture.
One of the best things about this crust is how versatile it is! From lemon to chocolate to buttermilk pie, the possibilities are virtually endless for pie fillings. Another bonus: Since it’s made with low carb graham crackers, it’s a low carb crust!
Not that this crust needs any more help tasting amazing, but if there’s one thing that really pushes it over the top it’s a quick bake in the oven. There’s just something about that slight crispness that happens from those 12 short minutes. So baking the crust before filling it isn’t just recommended, it’s what gives the crust it’s final punch of flavor.
Vanilla wafers will also work as a substitute for the graham crackers in this recipe.
🥧More Gluten-Free Crust & Pie Recipes!
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📋Recipe
Recipe
Gluten Free Graham Cracker Crust {Dairy Free}
Ingredients
Method
- Preheat oven to 325F.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar and almond flour.
- Add the melted butter and mix well.
- Using the back of a spoon or your hands, press the crust into the base and up the sides of a 9½ - 10" ungreased pie plate.
- Bake in the oven for 10 - 12 min. Cool completely before using.
Video
Notes
- Use this homemade graham crackers recipe or storebought crackers. This recipe has been tested with Schar Honeygrahams and 160 grams is 2 packages of graham crackers.
- Blend graham crackers in a food processor until fine crumbs.
- Use a large spoon or your hands to pat the crust into the bottom and sides of the pie plate.
- Let the pie crust cool completely before filling it.
If you enjoyed this recipe, check out these other delicious gluten free recipes:
- Gluten Free Strawberry Shortcakes
- Buttery Gluten Free Biscuits
- Gluten Free Pumpkin Muffins
- Gluten Free Lemon Blueberry Scones
And here are some helpful guides for gluten free baking:
Very easy to make. Just took it out of the oven. Will use it for a pecan pie that I’m making tomorrow. I was happy to find this recipe because I only have 1 box of Schar’s GF Graham Crackers and that’s not enough for a standard Graham Cracker crust. You saved me from making a last minute trip to the store the day before thanksgiving! I haven’t tasted it but it smells delicious and I’m sure it will be awesome!
I used Turbinado Cane Sugar for this recipe.
Hi Dawn, Awesome to hear! This crust has been a lifesaver for me too, many times 🙂
Happy Thanksgiving to you!
~Christine