Gluten-Free Graham Cracker Crust

This gluten-free graham cracker crust is made with just four ingredients and ready in about 20 minutes. Crush gluten-free graham crackers into fine crumbs, mix with melted butter, brown sugar, and a pinch of salt, press into your pan, and bake until golden. It holds together when sliced and works in both baked and no-bake desserts.

Use it anywhere you’d use a regular graham cracker crust. It fits a standard 9-inch pie dish, a 9-inch tart pan, or a 9-inch springform pan for cheesecake. I use this crust in my gluten-free key lime pie , gluten-free cheesecake , and gluten-free pumpkin pie .

Why You’ll Love This Recipe

• Only 4 ingredients. Graham cracker crumbs, melted butter, brown sugar, and salt. No rolling, no chilling, no fuss. Much easier than making a pie crust from scratch.
• Works for baked and no-bake fillings. Bake it at 350°F for 8 to 10 minutes for a firmer crust, or refrigerate it as-is for no-bake desserts. Either way, it holds together when you cut a slice.
• Fits multiple pan sizes. One batch fits a 9-inch pie dish, 9-inch tart pan, or 8-inch square baking dish. Double it for a 9-inch springform pan if you want the crust to go up the sides.

Ingredient Notes

• Gluten-Free Graham Crackers – You need 8 ounces, which gives you about 1¾ cups of crumbs. I use Kinnikinnick S’moreables Graham Style Crackers, which come in an 8-ounce box. You can also use my homemade gluten-free graham crackers . Process them in a food processor until finely ground. If you don’t have a food processor, put them in a zip-top bag and crush with a rolling pin.
• Brown Sugar – Adds a warm, slightly caramelized sweetness to the crust. Light or dark brown sugar both work.
• Unsalted Butter – Melt it slowly over low heat on the stove. Microwaving tends to overheat and splatter. You want every crumb evenly coated so the crust holds together when sliced.
• Ground Cinnamon – This is an optional ingredient, but it adds a touch of warmth to the crust. Depending on what the filling is, you may want to omit the cinnamon.

How to Get a Graham Cracker Crust That Holds Together

The crumbs need to be fine and evenly coated in butter. If you can squeeze a handful of the mixture and it holds its shape, it’s ready. Press firmly and evenly into the pan using the flat bottom of a measuring cup. Bake for 8 to 10 minutes even if your filling is no-bake — a quick bake helps the crust set and hold its shape when you cut slices.

Recipe FAQs

One batch fits a standard 9-inch pie dish, 9-inch tart pan, or 8-inch square baking dish. For a 9-inch springform pan where you want the crust to go up the sides, double the recipe. Any leftover mixture can be pressed into muffin tins for individual dessert cups or frozen for later.

I recommend it. Baking for 8 to 10 minutes at 350°F helps the crust firm up and hold together better when slicing. If you skip the bake, keep the crust refrigerated until just before serving so it stays firm.

If you don’t have a food processor, you can place the graham crackers in a zip-top bag and crush them using a rolling pin until they reach a fine crumb consistency.

Expert Tips

• Get the crumbs as fine as possible. Larger pieces won’t bind together and you’ll end up with a crumbly crust that falls apart when you try to slice. A food processor gives the most even, fine crumb.
• Press firmly with a flat-bottomed measuring cup. Your hands alone won’t get even pressure. A measuring cup or the bottom of a glass creates a uniform layer across the bottom and up the sides. Even thickness means even baking.
• Let the crust cool before filling. If you add a filling to a hot crust, butter can seep out and the crust can crumble. Give it 5 to 10 minutes on a cooling rack after baking before adding your filling.

Storage Instructions

• Room Temperature : Wrap the baked and cooled crust tightly in plastic wrap or aluminum foil. It will keep at room temperature for up to 2 days.
• Freezer : The crust freezes well for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Thaw at room temperature for 1 to 2 hours before filling. A filled pie can be frozen the same way.

Serving Suggestions

This crust also works as a swap for shortbread crust in gluten-free lemon bars or in place of an Oreo crust in my Oreo pudding pie . For something lighter, try filling it with a strawberry cream cheese pie filling. No baking required once the crust is set.