Gluten Free Graham Cracker Crust: Dairy Free and Low Carb

Name: Gluten Free Graham Cracker Crust {Dairy Free}
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Ingredients: 1 ¼ cups gluten free graham cracker crumbs (about 8 crackers); ¼ cup coconut sugar; 35 grams almond flour (about 1/3 cup); 5 Tablespoons vegan butter (melted)

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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 low carb 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!

almond flour graham cracker crust on a wire rack

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If making your own pie crust sounds like something you'd quickly say 'no thank you' to, you are not alone. But just wait till you see this crust! Wait till you see how uncomplicated the recipe is (and yes, low carb)... no doubt you'll be a crust making pro in no time.

Why this recipe is so good!

Made with these delicious gluten free graham crackers, and 4 other simple ingredients, gluten free 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!

Crust-making pro tips

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 coconut sugar). There is one major difference here though - where I would normally say weigh everything (that may sound familiar if you've taken my baking class!) but in this case, measuring the graham crackers in a measuring cup is fine. The almond flour still 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 one!

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 would be virtually impossible without it. 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.

How to make this gluten free graham cracker crust

Ingredients & substitutions

The ingredients for this gluten free graham cracker crust couldn’t be simpler. Let's look at the brand of ingredients I used 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 at Gluten Free Mall. A quick crush in the food processor to get fine crumbs should do it.

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.

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 granulated 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.

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 can also be used.

Forming the crust

Start with the graham crackers (about 8 whole ones, like in image 1 above), and add them to the food processor to grind into fine crumbs. Place the crumbs in a bowl and add the rest of the ingredients (step 2 above). Mix with a sturdy spoon until the mixture looks like step 3. Then use the back of a spoon and pat ¾ of the crust mixture on the bottom and sides of a 9 inch pie plate or use all of it for the bottom of a 9" x 13" pan.

Pro tip: The back of a large spoon works great for patting the crust down – just make sure to form the edges too – you don’t want an extra thick bit of crust in the pie crease.

Bake and let cool completely

After the short 12 minute bake time, 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, wrap it well and store it at room temperature. Most important, do not fill a warm crust! It will make for a mushy pie.

Storage

This pie crust is so easy to make ahead of time. Make a couple and pat them out into foil pans and stick the baked crusts in the freezer for using any time.

FAQ's about the recipe

Can I use a different size pan for the crust?

Yes! This recipe makes enough for the bottom of a 9" x 13" or the bottom and sides of a 9" pie plate with some left over.

Does this pie crust taste like almonds?

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.

What can you use this gluten free Graham Cracker pie crust for?

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!

Does the pie crust need to be baked before filling it?

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.

And now for the best gluten free graham cracker crust ever!