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This gluten and dairy free graham cracker pie crust is versatile and easy to make.
When we started cooking gluten and dairy free several years ago, there weren’t as many ready made products like there are today. I used to bake my own gluten and dairy free graham crackers which was time-intensive.
Today, with many products on the market, it’s quick and easy to whip up a graham cracker pie crust.
Preheat oven to 375 degrees
Crush graham crackers into crumbs using either a food processor, or place them into a sealed zip-top bag using a rolling pin to crush.
In a medium bowl mix the following:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 TBSP shortening, melted or butter substitute
1/2 tsp cinnamon (optional)
Mix graham cracker crumbs, sugar, melted shortening, and cinnamon until well blended.
Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees for 7 minutes. Cool. If recipe calls for an unbaked pie shell, refrigerate for about 1 hour.
Just place your favorite filling inside this gluten and dairy free pie crust and enjoy!