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I always keep my gfJules Gluten Free Graham Cracker Mix on hand so I can make them for snacking and for crust-making. It’s just too darned handy. The mix easily makes 100 gluten free graham crackers which stay fresh for days or are delicious when frozen.
But if you know you’re going to be making several gluten free graham cracker pie crust recipes, you can simply roll the dough into sheets and bake them without taking time to make them into pretty little graham crackers.
From there you can either process them in a food processor or place them in a large zip-top bag and crush by rolling with a rolling pin.
It’s important that the crumbs are small and uniform so your gluten free graham cracker pie crust will slice nicely and be picture perfect.
If you’d prefer to make the gluten free graham cracker recipe from scratch instead, go for it! You’ll just need a few more ingredients since my gfJules Gluten Free All Purpose Flour is so fine and light, and graham crackers are supposed to be rather gritty and coarse. Either way, the process for rolling, baking, crushing and making the gluten free graham cracker pie crust is the same.
I highly recommend making extra gluten free graham cracker crumbs and freezing them so you can make a delicious gluten free pie crust any time you like. It’s so much less expensive than buying the pre-made ones (if you can even find them) and they taste leagues better. Trust me. (Or read the icky reviews of pre-made gluten free graham cracker crusts on Amazon for yourself.)
Gluten Free & Dairy Free Key Lime PiePrint
* Bake a recipe of gfJules™ Graham Cracker/Gingersnap Mix or use this great homemade recipe for plenty of delicious graham crackers or gingersnaps to make this crust and have lots left over for munching!
Preheat oven to 350°F.
Chop the graham crackers or gingersnaps and almonds, if using, in a food processor until fine. Once uniformly crushed, measure out to be sure you have 1 2/3 cups of crumbs-repeat if you need more crumbs.
Pour the sugar into the food processor with the crumbs and pulse until integrated. Add in the melted butter, pulsing until the crumbs begin to stick together (alternatively, stir together in a bowl with a fork). If you find you need slightly more butter to get the crumbs to hold together, melt an additional tablespoon and add it in the same way.
(Note: this process can be done with a fork in a large bowl after smashing the crumbs well, but be sure to break the crackers or snaps into very fine bits or the crust won’t hold together properly).
Pour the crumb-butter mixture into a pie pan and press with your fingers to create an even thickness along the bottom and sides of the pan.
Bake in preheated oven for 10 minutes-do not allow the edges to burn, though. Remove and set aside until the pie filling is prepared.
Double this recipe for 9×13 pie crust.