A deliciously easy gluten-free graham cracker crust that is perfect for all your favorite pie recipes! Make this flavorful homemade crust from scratch in just 15 minutes of hands on time. Totally dairy-free too!
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- It’s Pie Season!
- Amazing Gluten-Free Graham Cracker Pie Crust
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Graham Cracker Crust (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Basic Recipes to Make:
- Gluten-Free Holiday Recipes:
- Gluten-Free Graham Cracker Crust (Dairy-Free)
It’s Pie Season!
Holiday season is here, and that means we’re making all sorts of pies – from crustless pumpkin pie, sweet potato pie, pecan pie, blueberry pie, and lemon meringue pie!
Amazing Gluten-Free Graham Cracker Pie Crust
While you can definitely make all these delicious holiday pies with the traditional pie crust, you can also try to change things up by using a this homemade graham cracker crust!
Since store-bought gluten-free graham crackers are not always readily available, I wanted to create a gluten-free graham cracker crust recipe that you can make from scratch, no graham crackers needed!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten free graham cracker pie crust recipe are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: All you need is 15 minutes of hands-on time to prepare the graham cracker dough (no chilling required), and then let the oven do the work!
- Totally Gluten-Free & Dairy-Free: The good news is that this easy graham cracker pie crust is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free graham cracker crust recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free All-Purpose Flour: For best results, I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Sugar: I used dark brown sugar to make the pie crust a darker brown, but you can also use white sugar, cane sugar, light brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Baking Powder: Baking powder is the only leavening agent in this recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use regular butter instead.
- Almond Milk: I like to use an unsweetened version of my homemade almond milk, but you may also use another unsweetened non-dairy milk (such as rice milk, cashew milk, oat milk etc). Alternatively, if you are not lactose-intolerant, feel free to use regular milk instead.
- Egg: The egg helps to bind the ingredients together, so make sure you add it in. I personally have not made this recipe without egg, but if you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you may try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!).
- Honey: I used honey as a sweetener for the taste, but you can also try using agave nectar or maple syrup if you prefer.
- Molasses: Molasses are what give this gf graham cracker crust the beautiful deep flavor and color that we love about graham crackers, so much sure to add it in.
How to Make Gluten-Free Graham Cracker Crust (Step by Step):
1. Preheat and Grease
Preheat oven to 350°F and grease a 9-inch pie pan with removable bottom. Alternatively you may also use a pie plate.
2. Whisk Dry Ingredients
Whisk the gluten-free all-purpose flour, xanthan gum (if using), dark brown sugar, baking powder, and salt together in a medium mixing bowl.
3. Cut Butter into Flour Mixture
Cut the cold dairy-free butter into flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers.
Work the butter into the flour until no large pieces of butter remain. You should get a texture that looks like coarse sand.
4. Add Wet Ingredients
Add 2 tablespoons of cold almond milk, egg, honey and the molasses. Use a wooden spoon and stir until a brown dough forms.
(TIP: If the dough is still dry, add the additional tablespoon of cold milk. If dough is too wet, add a little bit more of gluten-free flour.)
5. Form Dough Ball
Shape the dough into a ball and place on a gluten-free floured sheet of parchment paper.
6. Roll Out Dough
Sprinkle gluten of the dough ball with gluten-free flour and then place another sheet of parchment paper on top of the dough.
Use a wooden rolling pin to roll the dough out until you get a thin, round circle that’s slightly larger than the bottom of your pie pan.
7. Transfer Dough to Pie Pan
Remove the top layer of parchment paper, then flip the dough over to the pie pan (parchment side up).
8. Press Graham Cracker Crust Dough into Pan
Remove the final layer of parchment paper and then press the dough into the pie pan or pie dish, removing any excess dough protruding from the top of the pan.
9. Poke Holes into Dough
Use a fork to prick holes into the dough (this will prevent the crust from ballooning when baking).
10. Bake Crust
Bake graham cracker crust for 15 minutes until brown then let the crust cool before filling it with pie filling.
Dish by Dish Tips/Tricks:
- Prepare the Dough Ahead: Alternatively, you can prepare the dough ahead of baking and then wrap the dough ball in plastic wrap and store it in the fridge for 2 days before rolling it out and baking.
- Make Homemade Gluten-Free Graham Crackers: If you wish, you can use the same dough to make your own graham crackers. Simply roll the dough out to 1/4-inch thickness and then cut the dough into equal rectangles or squares, then transfer the cut out dough to a parchment-lined baking sheet. Poke holes into each rectangle with a fork and then bake at 350F for 8 to 10 minutes until golden brown and crispy.
- Use it As a Cheesecake Base: Alternatively, you may also use this graham cracker dough as the base of a cheesecake (you can press the dough into a springform pan instead of tart pan).
Recipe FAQs:
Once the crust is par baked, you can wrap it in plastic wrap and store it in the refrigerator for up to 3 days before filling it.
You may also freeze it for up to 2 months before thawing it and then filling it.
Typically, the pre-made graham cracker crust sold in supermarkets are made with traditional graham crackers that are made of wheat flour (which contains gluten). Hence it is usually not safe for Celiacs or those with gluten intolerances, unless it is specifically stated to be gluten-free.
Other Gluten-Free Basic Recipes to Make:
Gluten-Free Holiday Recipes:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Graham Cracker Crust (Dairy-Free)
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A deliciously easy gluten-free graham cracker crust that is perfect for all your favorite pie recipes! Make this flavorful homemade crust from scratch in just 15 minutes of hands on time. Totally dairy-free too!
Ingredients
- 2 cups gluten-free all-purpose flour + more for dusting
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 1/3 cup dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons dairy-free butter, cold
- 3 tablespoons cold unsweetened almond milk, amount needed
- 1 egg
- 1 tablespoon honey
- 1 teaspoon molasses
Instructions
- Preheat and Grease: Preheat oven to 350°F and grease a 9-inch pie pan with removable bottom. Alternatively you may also use a pie plate.
- Whisk Dry Ingredients: Whisk the gluten-free all-purpose flour, xanthan gum (if using), dark brown sugar, baking powder, and salt together in a medium mixing bowl.
- Cut Butter into Flour Mixture: Cut the cold dairy-free butter into flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers. Work the butter into the flour until no large pieces of butter remain. You should get a texture that looks like coarse sand.
- Add Wet Ingredients: Add 2 tablespoons of cold almond milk, egg, honey and the molasses. Use a wooden spoon and stir until a brown dough forms. (TIP: If the dough is still dry, add the additional tablespoon of cold milk. If dough is too wet, add a little bit more of gluten-free flour.)
- Form Dough Ball: Shape the dough into a ball and place on a gluten-free floured sheet of parchment paper.
- Roll Out Dough: Sprinkle gluten of the dough ball with gluten-free flour and then place another sheet of parchment paper on top of the dough. Use a wooden rolling pin to roll out the dough until you get a thin, round circle that’s slightly larger than the bottom of your pie pan.
- Transfer Dough to Pie Pan: Remove the top layer of parchment paper, then flip the dough over to the pie pan (parchment side up).
- Press Graham Cracker Crust Dough into Pan: Remove the final layer of parchment paper and then press the dough into the pie pan, removing any excess dough protruding from the top of the pan.
- Poke Holes: Use a fork to prick holes into the dough (this will prevent the crust from ballooning when baking).
- Bake Crust: Bake the gluten-free graham cracker crust for 15 minutes until brown then let cool before filling with pie filling.
Notes
Gluten-Free All-Purpose Flour: For best results, I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Sugar: I used dark brown sugar to make the pie crust a darker brown, but you can also use white sugar, cane sugar, light brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Baking Powder: Baking powder is the only leavening agent in this recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use regular butter instead.
Almond Milk: I like to use an unsweetened version of my homemade almond milk, but you may also use another unsweetened non-dairy milk (such as rice milk, cashew milk, oat milk etc). Alternatively, if you are not lactose-intolerant, feel free to use regular milk instead.
Egg: The egg helps to bind the ingredients together, so make sure you add it in. I personally have not made this recipe without egg, but if you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you may try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!).
Honey: I used honey as a sweetener for the taste, but you can also try using agave nectar or maple syrup if you prefer.
Molasses: Molasses are what give this gf graham cracker crust the beautiful deep flavor and color that we love about graham crackers, so much sure to add it in.
Storing: Once the crust is par baked, you can wrap it in plastic wrap and store it in the refrigerator for up to 3 days before filling it. You may also freeze it for up to 2 months before thawing it and then filling it.
Prepare Ahead: Alternatively, you can prepare the dough and then wrap the dough ball in plastic wrap and store it in the fridge for 2 days before rolling it out and baking.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Basics
- Method: Baking
- Cuisine: American
Grace Lim says
Good day Felicia!
It is great to eat this Graham crackers crust on its own when it is cut into smaller bite-size pieces because it is already sweetened with honey.
What i like best is its usage versatility – as a base for a yummy cheesecake or simply as pie crust for all the different types of fruit pies!
Have a blessed day ahead!
Love,
Mum
Felicia Lim says
Yes! if you cut the dough into smaller pieces it can be made into graham crackers 😉