Easy gluten-free graham cracker crust at home using only 4 ingredients. This recipe works for baked pies and no-bake pies, and can be used in a pie dish, tart pan, springform pan, or baking pan for any and all crusts.
5 from 22 reviews
Ingredients
175g(about 1.75 cups) gluten-free graham cracker crumbs, see note
5tablespoonsunsalted butter, melted, or vegan or dairy-free butter
¼teaspoonkosher salt
INSTRUCTIONS
For a baked crust, preheat the oven to 350°F.
In a medium mixing bowl, combine the graham cracker crumbs and sugar together with a fork. Pour in the melted butter and salt and mix well with a fork until the crumbs are evenly moistened. The crumbs should be sandy, but a clump will just hold together when pinched. Note: I've tested this recipe with three different brands of gluten-free graham crackers, but your graham crackers might be slightly different. If a clump will not hold together because your crumbs are too dry, add ½ tablespoon more melted butter. If your graham crackers are too wet, add ¼ cup more graham crackers crumbs.
Dump the buttery graham crackers into a 9-inch pie dish, 9-inch tart pan, 9 or 10-inch springform pan, or 8x8 baking dish.
Use a flat-bottomed measuring cup to firmly pack the crumbs down into a layer on the bottom of the baking dish or pan, being sure to save some of the crumbs along the sides. If you're making a graham cracker crust without sides, such as using an 8x8 baking dish for cheesecake bars, skip the sides and pack all the crumbs into the bottom.
Use your fingers to carefully and firmly press the crust up the sides of the baking dish or pan. For a tart crust, use your thumb to square off the top of the crust. For a springform pan, press the edge about ¾-inch to 1-inch up the side of the pan. Leave the edge shaggy or use a thin knife along the top to create a more evenly straight edge.
For a no-bake crust, chill the crust for at least 2 hours or freeze for 20 minutes before filling. Be sure to keep it chilled until serving.
For a baked crust, blind bake (bake without filling) the graham cracker crust for 8 minutes before filling it. When the crust comes out of the oven, immediately use a clean dry measuring cup to gently press the crust down into the bottom and against the sides of the pie or baking dish or pan. Let it cool completely before filling. For cheesecake, bake the crust before filling it, which helps seal the crust keeping it crisp and not soggy.
Notes
Gluten-Free Graham Crackers
This recipe will work with any brand of gluten-free graham crackers, even homemade! However, not all brands are the same. For a fool-proof gluten-free graham cracker crust, measure the graham crackers by weight before crushing them up so you know exactly how many to use.Crush them in a food processor or place the graham crackers in a sealed bag and crush them with a rolling pin until they are the texture of sand.
No-Bake V. Baked
This recipe works as a no-bake or a baked graham cracker crust. No-bake crusts are a bit more delicate than baked crusts, so if you're making the no-bake version, be sure to keep it chilled up until serving. Personally, even when I'm making a "no-bake pie" I usually still opt to blind bake the crust (bake it without the filling) and let it cool before filling. I find the crust more easily removes from the pan without leaving crumbs behind and makes a cleaner cut.
Cheesecake crust
For a filling that gets baked, such as a cheesecake, blind-bake the crust and cool it as instructed before filling. The crust will not burn when it's in the oven again with the filling. Instead, blind baking the crust helps create a barrier between the moist filling and the crisp crust.
Make ahead and freezing instructions
Make your life easier and prepare the crust in advance. You can store it baked or unbaked, covered, in the fridge for up to 3 days before filling. For longer storage, wrap it tightly and freeze it baked or unbaked for up to 3 months. Thaw the crust at room temperature before filling.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.