Gluten Free Graham Cracker Crust Recipe

baked brown graham cracker crust on white paper

5 from 8 votes

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.

Prep Time10

Cook Time12

Chilling time10

Course: Pie

Cuisine: American

Keyword: gluten free graham cracker crust

Servings: slices pie crust

Author: Nicole Hunn

Equipment

Blender or food processor (See Recipe Notes)
Springform pan or tart pan

Ingredients

8 ounces gluten free graham crackers (See Recipe Notes)
⅓ cup granulated sugar optional (See Recipe Notes)
8 tablespoons unsalted butter melted and cooled

Customary - Metric

Instructions

Prep your pan

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.

Make the crumbs

Break the graham crackers into pieces and pulse in a food processor or blender until you have soft, sandy crumbs.

Mix the crust

In a medium bowl, whisk the crumbs with the sugar (if using), then stir in the melted butter until the mixture forms moist clumps.

Press the crust

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 layer

Bake (if needed)

If your filling is no-bake, bake the crust for 12 minutes, until the center looks matte.
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.

Notes

Which gluten free graham crackers work best:

You can use store-bought or homemade crackers. I usually use my homemade gluten free graham crackers—half 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.

No food processor?

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.

Skipping the sugar:

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.

Dairy free option:

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 Creamery).

Nutrition