Gluten Free Graham Cracker Crust (Vegan)
This simple gluten free graham cracker crust recipe is suitable for pies, cheesecakes, and tarts and can be used fresh or baked.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
Ingredients
- 450 g Homemade GF/Vegan Graham Crackers or Mary's Gone Crackers Graham-Style
- 150 g plant-based butter GF/DF, melted or melted Naturals Organic Coconut Oil - Unrefined
Instructions
- To make fine crumbs, use a food processor or place the gluten-free graham crackers in a ziplock plastic bag, then crush them with a rolling pin.
- Mix the crumbs and melted dairy free butter in a bowl until well combined.
- Pie or Tart Tins: Start by pouring the crumb mixture into the pie tin, then use the back of a spoon or a flat-bottomed glass to press it down evenly. Start from the center and work to the edges to ensure the crust is packed tightly and evenly.
- Cake Metal Rings or Cake Springform Pan: For these types of pans, use the same method, but you’ll also want to press the crumbs up the sides of the pan. Again, the back of a spoon or a glass works well. Be patient—take the time to press the crumbs up the sides so that the crust has a nice, uniform height and thickness.
Notes
- Remember, if you're using a springform pan, make sure the sides are tightly packed to prevent the dessert from crumbling when you release it from the pan.
- For best results, chill the crust for about 15-30 minutes before baking or adding the filling. This helps solidify the crust, making it easier to slice and serve.
Tried this recipe?Let us know how it was!