Gluten-Free Dairy-Free Graham Cracker Pie Crust Recipe

It’s Pie Season!

The holidays are an ideal time to bake pies — from crustless pumpkin and sweet potato to pecan, blueberry, and lemon meringue. This gluten-free graham cracker crust offers a simple alternative to a traditional pastry crust and works with all those fillings.

Amazing Gluten-Free Graham Cracker Pie Crust

If you can’t find store-bought gluten-free graham crackers, this recipe makes a flavorful graham-style crust from scratch using pantry-friendly ingredients. It’s straightforward, adaptable, and dairy-free by default.

Why this recipe works

• Simple ingredients: All items are commonly available at most grocery stores.
• Quick and easy: Only about 15 minutes of hands-on time; no chilling required.
• Gluten-free and dairy-free: Designed to be safe for those avoiding gluten or dairy when suitable ingredients are chosen.

Ingredients you’ll need

Below is a visual overview of the ingredients. For exact measurements, see the printable recipe card in the recipe section.

Recipe notes and substitutions

• Gluten-free flour: Use a reliable gluten-free all-purpose blend made mostly of light flours and starches (rice flour, tapioca or potato starch). Avoid blends heavy in chickpea or bean flours for best texture.
• Xanthan gum: Helps bind the dough if your blend does not already contain it.
• Sugar: Dark brown sugar adds deeper color and flavor, but white, light brown, cane, or coconut sugar will work. For a low-glycemic option, use a 1:1 monkfruit sweetener.
• Baking powder: The only leavening here — use a certified gluten-free baking powder if needed.
• Butter: Dairy-free (vegan) butter keeps the crust dairy-free; regular butter can be used if dairy is acceptable.
• Milk: Unsweetened almond milk is suggested; other unsweetened non-dairy milks or regular milk may be used.
• Egg: The egg helps bind the dough. For an egg-free version try aquafaba or a commercial egg replacer, noting results may vary.
• Sweeteners and flavor: Honey gives flavor and molasses provides the graham-like depth in color and taste — don’t skip the molasses if you want that classic profile.

How to make gluten-free graham cracker crust (step by step)

1. Preheat and grease

Preheat the oven to 350°F and grease a 9-inch pie pan. A removable-bottom pan or a regular pie plate both work.

2. Whisk dry ingredients

In a medium bowl, whisk together gluten-free all-purpose flour, xanthan gum (if needed), dark brown sugar, baking powder, and salt until evenly combined.

3. Cut butter into the flour

Cut cold dairy-free butter into the dry mixture using a pastry cutter, two knives, or your fingertips. Work until the texture resembles coarse sand with no large butter pieces remaining.

4. Add wet ingredients

Stir in 2 tablespoons cold almond milk, the egg, honey, and molasses with a wooden spoon until a brown dough forms. If the dough is still dry, add the remaining tablespoon of milk. If too wet, add a bit more gluten-free flour.

5. Form dough ball

Shape the dough into a ball and place it on a parchment-lined surface lightly dusted with gluten-free flour.

6. Roll out dough

Dust the dough ball with more gluten-free flour, top with another sheet of parchment, and roll to a thin round a bit larger than your pie pan. Remove the top parchment.

7. Transfer dough to pie pan

Flip the rolled dough into the pie pan (parchment side up), remove the final parchment sheet, and gently press the dough into the pan. Trim any excess.

8. Poke holes

Prick the crust all over with a fork to prevent bubbling while baking.

9. Bake the crust

Bake for about 15 minutes until lightly browned. Let the crust cool completely before adding the filling.

Tips & tricks

• Prepare ahead: The dough can be wrapped and refrigerated for up to 2 days before rolling and baking.
• Make crackers: Roll the dough thin, cut into rectangles, poke holes, and bake 8–10 minutes at 350°F to make homemade gluten-free graham crackers.
• Cheesecake base: Press this dough into a springform pan for an easy gluten-free cheesecake crust.

Recipe FAQs

Other gluten-free basics

P.S. If you try this recipe, please leave a star rating or a review. Your feedback is appreciated.