15-Minute Baked Gluten-Free Graham Cracker Crust

If you've never tasted success with a gluten-free graham cracker crust recipe before, you have come to the right place. I've figured out simple tricks for making an incredible pie or cheesecake crust that actually holds together, slices beautifully, and will fool your toughest gluten-free critics. Get all the helpful, but super easy, tips right here!

Prep Time 5

Cook Time 10

Total Time 15

Servings

Author Melissa Erdelac

Ingredients

180 grams gluten-free graham crackers (or 1 ½ cups crumbs) Schar or Nairn's Oat Crackers recommended
5 tablespoons melted butter or dairy-free butter or melted coconut oil
¼ cup granulated sugar
1 tablespoon gluten-free all purpose flour or cornstarch
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 350℉. In a food processor add the graham crackers and process until very finely ground, about 1 minute. If you do not have a processor, crush the graham crackers in a ziplock bag with a rolling pin. Be sure they are very finely crushed, which helps bind the crust together.
180 grams gluten-free graham crackers (or 1 ½ cups crumbs)
To the crumbs add the butter, sugar, gluten-free flour, and cinnamon. Process again until very well and uniformly mixed. If making without a processor, transfer the crumbs to a mixing bowl and stir all the ingredients together.
5 tablespoons melted butter, ¼ cup granulated sugar, 1 tablespoon gluten-free all purpose flour, ½ teaspoon ground cinnamon
Dump the mixture into a 9 or 10-inch pie pan, tart pan, or bottom only of a springform pan. Press down firmly and evenly with the bottom of a measuring cup. As you get towards the edges, the excess crumbs will push up the sides. Use your hands to press around edges. (See how-to images in post.) Bake for 10 minutes and cool completely before filling.

Nutrition