This past weekend it was a friend’s birthday and I wanted to make a lemon cream tart, but she can’t have gluten, so that had me hunting for a recipe to make gluten-free graham cracker crust.
The solution? Animal crackers.
It ended up being one of the best-tasting graham cracker crusts I’ve ever made, and I like that you won’t have any leftover graham crackers hanging around in your kitchen if you use these cookies.
1 9″ crust + a bit extra for 3-4 small 4″ diameter cups/glasses
- — 2 cups of graham cracker cookie crumbs = 2 whole bags of gluten-free graham flavored animal crackers (6.0 oz per bag) — I got these from Whole Foods but they are also sold at Walmart
- — 1 stick unsalted butter, melted
- — 1/3 cup sugar, + more to taste
- — 1/2 tsp. salt
Finely crush the graham cracker cookies in a food processor until it looks like sand and there are no more large cookie pieces. Add the sugar and salt, pour in the melted butter, and use a pastry cutter or your hands to mix the crumbs until they’re evenly moist. Taste a few crumbs, add more sugar if you like a sweeter crust.
Press crumbs firmly into a pie tin along bottom and sides. If you’re not sure how thick the crust is, just pick a spot and press your finger into it until it breaks, then reform as necessary.
Don’t worry about cracking your crust, as long as the butter is still melted and warm, you can always patch it up again. Breaking up graham cracker crumbs is not the same as ripping or overworking a thin pie dough, so hooray!
Refrigerate for 15 minutes.
If you want to make only one 9″ pie crust, cut the ingredients down to this:
- — 1 1/2 cups finely ground graham cracker crumbs
- — 6 Tablespoons unsalted butter
- — 1/4 c. sugar, + more to taste
- — 1/4 tsp salt, + more to taste