Crush the gluten-free graham crackers. You want to make sure you have a fine crumb.
1 ½ Cups Gluten-free Graham Cracker Crumbs
Combine the crushed graham crackers, sugar, and melted butter into a bowl until it looks like wet sand.
6 Tablespoons Melted Butter, 1 Tablespoons Sugar, 1 ½ Cups Gluten-free Graham Cracker Crumbs
Transfer the graham cracker mixture to your baking dish and gently press it down.
Go back over the crust using the back of a measuring cup and firmly press the crust together.
For a no-bake graham cracker crust.
Cover and chill the gluten-free crust for at least two hours to let the butter set up again before filling.
Fill your pie as desired.
Keep your gluten-free pie chilled until you are ready to serve.
For a baked graham cracker crust.
Preheat your oven to 325 degrees.
Bake the graham cracker crust for about 5-7 minutes.
Remove the crust from the oven and allow it cool completely before filling.
Make sure your graham cracker crumbs are fine. - If your graham cracker crumbs are course, it can make it harder to get a tight crumb on the final crust.
Carefully press the crumbs together. - Don't be upset if some of the graham cracker crust doesn't want to stay put. This crust is not a rolled-out dough, so be patient when it comes to pressing the crumbs into place.
Pack the crumbs down with the back of a measuring cup. - It doesn't matter if you are making this as a gluten-free no-bake pie or you're going to bake your gluten-free graham cracker crust, packing down the crumbs is a must. To do this, firmly press down with the flat bottom of a measuring cup to pack the crumbs into the bottom. Use your fingers to press the crumbs into the sides of the dish.
Pack the crust down again after it bakes.-Packing the crust after it has been baked helps to create a more stable crust that won't crumble as easily when you are slicing your crust.
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