This crust comes together fast with just crushed graham crackers, a touch of sugar, and a pinch of salt, pressed into an even, sandy layer that bakes up crisp at the edges and fragrant throughout. Pulsing the crackers into fine, uniform crumbs is the trick to a crust that holds its shape once sliced, rather than crumbling apart. Pressed firmly up the sides of a pie dish or springform pan, it forms a sturdy base that's ready for whatever filling you're layering in, sweet or tangy. A short bake at 350°F sets the whole thing into a golden, snappy foundation, and a cool-down on the rack locks in that structure before you fill it. It's a reliably easy base to keep on hand, and it fits neatly into a dairy free dessert lineup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 350°F (175°C). Break the gluten free graham crackers into rough pieces and pulse in a food processor until you have fine, even crumbs with no large chunks remaining, about 30 seconds.
Add the sugar and salt to the food processor and pulse twice to combine. Drizzle in the melted butter and pulse until the mixture resembles wet sand and holds together when you squeeze a small amount between your fingers.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
