Gluten-Free Graham Cracker Crust
Yield: 1 pie crust
If you've struggled to create a gluten-free graham cracker crust that stacks up to the regular version, your wait it over!


  • 1½ cups (150 grams) gluten-free graham crackers*
  • ¼ cup (56g) melted butter (I use salted; unsalted works well too)
  • ¼ cup (48g) granulated sugar**
  • 1 tablespoon (8g) all-purpose gluten-free flour


  1. Pre-heat the oven to 350℉.

    If you’re starting with graham crackers, use a food processor or blender to grind them into fine crumbs (I break them up a bit before adding to the processor). Alternatively, you can put the crackers in a zip-top bag and crush them into fine crumbs with rolling pin.

    In a mixing bowl, combine the graham cracker crumbs with the gluten-free flour, and then mix in the butter and sugar. The mixture will be thick and sandy.

    Press into the bottom and up the sides of a 9- to 10-inch pie plate. Helpful hints: Use the bottom of a flat measuring cup to more easily press the crumbs into an even layer that’s no longer crumby, making sure to press into the corners too. Pat down firmly, but there’s no need to really mash it, which can make the crust too hard.

    Bake the unfilled crust for 8-10 minutes (or according to your recipe’s instructions) and then cool before filling and baking. The crust will firm up as it cools. You can also use the baked and cooled crust for a no-bake dessert, like a pudding or ice cream pie.

    Storage: The crust will keep in the refrigerator for up to 5 days. Once cooled, wrap it well, being careful not to bump the edges. A well-wrapped crust may also be frozen for up to three months.


What gluten-free graham crackers work best? I like Schär Honeygrahams, and conveniently, one of their 5.7-ounce boxes is the exact amount needed for this recipe. Pamela’s makes a good GF graham cracker as well (unlike with Schär, you’ll have some extra). Kinnikinnick’s work but create a very crunchy crust; if using them, take care not to pack to hard. .  , mix 1 tablespoon (8g) all-purpose GF flour with the dry ingredients before adding the butter and reduce the butter to 4 tablespoons (56g). 150 grams of GF graham crackers happens to be the same as one 5.7oz box of . Pamela’s Bake for 8-10 minutes. happens to be the same as one 5.7oz box of Schär Honeygrahams

To balance pies with less sweet fillings you may use up to ⅓ cup sugar in this crust recipe. With the ¼ cup sugar, the pie crust is lightly sweet.

Beyond graham crackers: You may use GF gingersnaps, vanilla wafers, or Oreos in place of graham crackers.

Don’t need a gluten-free recipe? Click here for a traditional graham cracker crust recipe. (It’s delicious too!)

Size of pie plate: This recipe contains enough crumbs to cover a standard 10″ pie crust. That said, I most often use it with a standard 9-inch pie plate, and we enjoy the slightly thicker crust that results.

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