This crust starts with gluten free graham crackers, pulsed into fine, even crumbs in the food processor for that classic sandy texture. A touch of sugar and a pinch of salt round out the flavor, giving it just the right balance of sweetness and crunch once it's pressed firmly into the pan and baked until golden at the edges. The result is a sturdy, fragrant base that holds its shape beautifully whether you're filling it with something creamy, fruity, or chilled. It's a simple make-ahead component that comes together in minutes and cools quickly, so you can move straight to building your dessert. This one slots easily into a vegan baking routine, ready whenever a no-fuss, crumbly crust is called for.
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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.
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