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
