This crust comes together in minutes with a food processor, turning simple crumbs into a fine, even base that presses beautifully into a pie dish or springform pan. A touch of salt keeps the flavor balanced while the mixture holds together like wet sand, ready to be pressed firmly up the sides for a sturdy, even shell. A short bake brings out a toasty, golden edge and a fragrant, nutty aroma that fills the kitchen. Once cooled, it slices clean and holds its shape under any filling you pile on top. It's an easy, no-fuss base that fits neatly into a Paleo kitchen, ready whenever you need a reliable crust on hand.
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)
