Gluten-Free Graham Cracker Crust

Serves: 8 (For a 9-inch pie plate or springform pan) | Prep Time: 10 minutes

Bake Time (Optional): 10 minutes | Chill Time: 30 minutes

Nothing beats the crunch of a homemade crust! If you want to elevate your next dessert, start here. This GF crust is quick, buttery, and sets perfectly every time. What are you filling it with?

Ingredients:

• 1 1/2 cups gluten-free graham cracker crumbs (about 12-14 full sheets, we use Kinnikinnick)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted (or plant-based butter substitute), melted

Instructions:

1. Crush Crackers: Place the graham crackers into a food processor and pulse until fine crumbs form. Alternatively, place them in a sealed bag and crush with a rolling pin.
2. Combine Dry Ingredients: Transfer the crumbs to a medium bowl and stir in the sugar.
3. Add Fat: Pour the melted butter over the crumbs and mix thoroughly with a fork until all the crumbs are evenly moistened and resemble wet sand.
4. Press into Pan: Pour the crumb mixture into your prepared 9-inch pie plate or springform pan. Press the mixture firmly and evenly into the bottom and up the sides of the pan. Use the bottom of a measuring cup or glass to help flatten and compact the base.
5. Set the Crust (Choose One Method):

• • No-Bake/Chill Method: Place the pan in the refrigerator and chill for at least 30 minutes before filling.
  • Bake Method (For extra stability): Bake the crust in a preheated 350°F (175°C) oven for 10 minutes. Remove and let cool completely on a wire rack before filling.