Simple GF Graham Cracker Pie Crust Recipe

Hi Andrew Cordova here for GFMagazine.com. Today, I’m going to be sharing a gluten-free graham cracker style pie crust with you.

Gluten-Free-Grahm-Cracker-Pie-Crust-Recipe

I don’t like to complicate things that don’t need to be complicated, so I made sure this recipe was really simple – easy enough for anyone to make. You have no excuse to not eat pie on Thanksgiving.

The only ingredients in this recipe are almond flour, coconut oil, butter, honey, a pinch of salt and pumpkin spice. This recipe contains no eggs, so it’s totally okay for you to eat the dough raw. I hope you enjoy this recipe. I’m Andrew Cordova for GFMagazine.com

This recipe was inspired from Michelle’s Graham Cracker Crust

Gluten Free Dairy Free Graham Cracker Pie Crust

Ingredients

4 tablespoons melted butter or 5 tbs coconut oil
3 tablespoons honey
1 1/2 cups almond flour, packed
1/4 teaspoon sea salt
1 teaspoon pumpkin spice
1 teaspoon vanilla extract (optional)

Instructions

Preheat your oven to 350.
Stir together all ingredients, until combined.
Spread mixture using your hands, into a greased 9 inch pie plate.
Bake for 15-20 minutes, until golden brown. The top will brown quick, so use a pie crust shield or tented tin foil after 7 minutes of baking.

Notes

If you are going to use this pie crust for a pumpkin pie or another pie filling that requires baking, do not pre-bake this pie crust. Instead chill the pie crust for a couple hours before adding the filling.

Then bake per your pie recipe instructions. The top will brown quick, so use a pie crust shield or tented tin foil after 7 minutes of baking.

For example, if I want to make a pumpkin pie with this crust I would form the pie crust into the pie pan then chill for an hour. Next I would pour the pumpkin pie mixture into the chilled pie crust, then bake in a 325 pre-heated oven for 50-60min until the center is set.

Send Recipe to Mail

colleen
andrew do you think this would cook ok filled with the pumpkin pie mixture? they have to cook at the same time.
- https://gfmagazine.com/ Andrew Cordova
  Yes, thats exactly how I make pumpkin pie. Just make sure to chill the crust for a few hours before you bake it so it hardens.
Jam
Thank you. Thank you. Thank you. Trying this tomorrow, this is so easy I can’t wait to see how it turns out!
Camille T.
What flour can I substitute since my hubby is allergic to nuts?
- https://gfmagazine.com/ Andrew Cordova
  I have not tested this recipe with other flours.
- Katie Sparks
  http://blog.julesglutenfree.com/2013/11/gluten-free-pie-crust-recipe-and-how-tos/
  - Camille T.
    Thanks so much for this link Katie.
Vickie Martin
Thank you Andrew – I look forward to trying it.
MIchelle Stubbe
Can I use rice flour instead?
- https://gfmagazine.com/ Andrew Cordova
  Rice flour will not work in this recipe.
Kaz
This sounds interesting, will give it a try on my next bake fest
Thank you
Pam N
I can’t have honey or agave – is there anything else I could possibly sub for it?
- https://gfmagazine.com/ Andrew Cordova
  Maple syrup will work.
Tracey G
Maybe it should be called the UnGraham Cracker pie crust
brycen vanderbyl
that pie was good but didnt see the note with the top will brown quickly so it came out a bit burnt
Charlene
You might not want to put a glass pie plate from the refrigerator into a preheated oven. It just might break.