A baked gluten free graham cracker crust is exactly what you need for those baked custard filled pies and cheesecakes. With a solid and sturdy crust like this, you can serve it up in a slice instead of a pile of crumbs and pie filling.Jump to Recipe
Why I love gf graham cracker crust
I love this crust because it’s not like others. It’s wet and well bound together thanks to the egg its baked with so it actually holds together like a pie crust should. Anyone who eats gluten free baked goods knows how easily they can fall apart if there’s not a good binder in the ingredients.
This gluten free graham crackers crust is prebaked before adding any bakable fillings so that the crust has a chance to solidify and come together, as well as properly cook the egg in it. By doing this you get that solid and sturdy crust we want and it doesn’t end up as a soggy mess.
I used my gluten free graham crackers recipe as the gluten free graham cracker crumbs to make this pie crust. It seemed to turn out very well but you can use storebought and boxed varieties if you’d like.
Gluten free graham crust ingredients
- Graham cracker crumbs
- Unsalted butter
What you’ll need to make this recipe
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Tips for making gluten free graham cracker pie crust
This recipe technically makes enough filling to cover the insides of two 8 inch pie plates but I like to make mine on the thicker side because I know I may leave some crumbs behind in the plate (I’m not good at serving pie slices intact).
My sister’s gluten free bakery serves up pies with a shortbread crust instead of graham crackers because it holds together in slices, but I like the taste and comfort of graham crackers when I’m eating a pie that’s traditionally served with a graham crust.
Despite this sticky wet crust being a little weird and unique, it’s a great gluten free replacement.
Yes, using vegetable oil or even olive oil should work in this recipe just fine. The flavor of the crust will not be the same though.
The best way to avoid a soggy crust is to blind bake it before filling it. By baking this crust for 15 minutes you allow it a chance to heat through before filling. Then it continues to cook as you bake whatever filling is inside meaning that the crust finishes its baking at the same time the filling is being baked. The crust may not appear fully baked after the blind bake but should be completely finished by the time the filling is. This keeps it from being overcooked.
How to make gluten free graham cracker crust
Preheat your oven to 300F degrees.
In a mixing bowl stir together the graham crumbs, egg, and melted butter until well combined. It will be sticky and wet.
Press the graham mixture into the bottom of a 9in pie plate as best as you can. Just try to cover the bottom and sides. It’s okay if it’s not perfect as the mixture may stick to your fingers.
Bake for 15 minutes and then remove it from the oven.
With the bottom of a glass or the backside of a spoon, press the warm graham crust down to compact it together. All to cool completely before filling.
Pour your filling inside and bake as that recipe instructs.
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Gluten Free Graham Crackers Crust
- 2 1/2 cup graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 1 whole egg
- Preheat your oven to 300F degrees.
- In a bowl mix your crumbs, butter, and egg until well combined. It will be very wet and sticky.
- Press the graham mixture into the bottom of a 9in pie plate as best as you can. Just try to cover the bottom and sides. It's okay if it's not perfect.
- Bake for 15 minutes and remove from oven.
- With the bottom of a glass or the backside of a spoon, press the warm graham crust down to compact it together.
- Pour your filling inside and bake as directed for that recipe.