Gluten Free Graham Cracker Crust
A buttery, golden graham cracker crust is the foundation of so many beloved desserts, and this version delivers every bit of that classic flavor and satisfying crunch. The secret is starting with certified gluten free graham crackers and blitzing them into fine, even crumbs in a food processor — no gritty texture, no uneven patches, just a smooth, cohesive base. Melted butter and a pinch of salt bring everything together so the mixture presses cleanly into the pan and holds its shape beautifully once baked. A quick 8 to 10 minutes in the oven sets the crust until it's lightly golden and wonderfully fragrant, making your kitchen smell like a bakery before you've even added the filling. It fits a standard 9-inch pie dish or springform pan, so it's ready for cheesecakes, cream pies, no-bake fillings — whatever you're dreaming up. With 8 servings from a single crust, this is the kind of reliable, fuss-free foundation that deserves a permanent spot in your dessert rotation.
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Learn more →Ingredients
8 servings
- 9 oz gluten free graham crackers (about 2 cups crumbs)
- 3 tbsp granulated sugar
- ¼ tsp fine salt
- 6 tbsp unsalted butter, melted
Instructions
- 1
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.
- 2
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.
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