This is a from-scratch, graham cracker dough, rolled out and used as a pie crust. It has the same flavor as a traditional graham cracker crust, but it has a denser, more coherent texture than a crust made from crumbs. Yet it’s still as tender as … a graham cracker! Because it’s easier to manipulate than crumbs, you have more control over its shape and thickness.
Graham Cracker Pie Crust, Rolled Out from Scratch
2
nine-inch bottom crusts1
nine-inch double crustThis recipe produces a gluten-free dough, which I prefer for its dry, tender texture. If made with traditional flour (see notes), the crust will be slightly cakey – but in a nice way.
Ingredients
2 cups + 2 Tbs gluten-free flour, plus lots more for working with the dough
1/4 cup sugar, plus more for optional decoration
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
1-2 large eggs
1/4 cup vegetable oil
1/4 cup honey
2-3 Tbs milk
Directions
- Whisk together the flour, sugar, salt, cinnamon, and baking powder in a large mixing bowl.
- In a small mixing bowl, whisk together 1 of the eggs, along with the oil, honey, and milk.
- Pour the liquid mixture into the dry mixture, and use a bowl scraper to roughly mix the two together, scraping the sides of the bowl frequently. Use your hands (in the bowl) to finish the mixing. Knead for a few seconds, to ensure a thorough mix. The dough should be very soft, but not “wet” or sticky; add more flour, if necessary.
- Wrap the dough and chill for at least 1 hour, or as many as several days.
- I don’t find it necessary to blind bake this crust. It will not get soggy. Other than that, bake it according to whatever your filling requires. Having said that, 300°F for about 40 minutes is ideal. Longer, or significantly hotter (like, 400°F or above), and you’ll need to shield it with foil.
- (If using a top crust, before baking, beat the second egg and lightly brush the top crust with it. Sprinkle a moderate amount of sugar over the egg-washed crust.)
Notes
- Gluten-free flour produces a dough with no elasticity. Take care when rolling and manipulating it, because it will immediately tear instead of stretching. (Tears are easy to repair, however.)
- You’ll need to use exceedingly generous amounts of additional flour when working with this dough.
- To make this dough with traditional flour, substitute 1 cup wheat flour and 1 cup all-purpose flour for the gluten-free flour. You’ll need to add only minimal amounts of flour when working with a traditional-flour dough. I suggest you roll out a traditional-flour version to 1/16-inch thickness, although 1/8 will also work.
The Backstory
This crust will give your pie a rustic, beautifully homemade feel. The recipe is based on one from King Arthur Flour. I modified it to be gluten-free and adapted it as a pie crust.
The cherry “sharing” pies I photographed for this post use the traditional-flour version of this crust, and were made in small, shallow ramekins, 4.5 inches in diameter, 1 inch deep. Perfect for two to share at the end of a romantic dinner. One batch of the dough is enough to double-crust four of these, if you roll it out sufficiently thinly.
A half-batch of dough will give you a bottom crust for a 9-inch cheesecake, with dough to spare if you want to work it up the sides of the pan. I used the gluten-free version for the cheesecake in the photograph, below. You can see how nicely it crumbles, yet still holds its basic shape, when you cut it.
Graham Cracker Pie Crust, Rolled-Out from Scratch
Credit for images on this page: Make It Like a Man! Thank you, Kesor and Proper Circle. This content was not solicited by anyone, nor was it written in exchange for anything. King Arthur did not attempt to fix me up with Sir Lancelot in exchange for this post – Oh, no! Not in springtime! Summer, winter or fall! KA did not sponsor me … at all!
Keep up with us on Bloglovin’
I love this, Jeff – Will any brand of GF flour work? And I must say, the cherry pie looks amazing. Would love one now (without the sharing part) for breakfast!
I have to tell you, David, I stopped in to a local market, and they had some bulk GF flour, and I asked about it, and they said it made good crackers, and that set the ball rolling. I no longer have the bag, so I can’t tell you what the flour was made from. And that market is local to a place where I spend the summers!
It shall remain a mystery! 🙂 I will try it with Trader Joe’s GF flour to start and see how it goes! Thanks, Jeff. Have a safe, happy, and peaceful holiday!
You too, David. Happy Holidays!
It’s like this is for me! As I just said in your choc chip cookie post, GF is key for us so my son can partake. I’ve never seen a recipe like this one — and we happen have GF graham crackers in the pantry! 🙂 ~Valentina
Valentina recently posted…Cast Iron Skillet Chicken with Cognac Sauce
Well then, I really think you’re going to like this!
So excited to find a gluten free recipe for pie crust here. I’ll be giving this a try. Thanks
Judee recently posted…Fresh Blueberry Raspberry Pie with Nut Crust -Vegan and GF
I hope you like it as much as I do.
This is definitely something I would LOVE! The crust recipe is for sure the keeper. Well done, Jeff.
angiesrecipes recently posted…Matcha Marble Gugelhupf
Thank you, Angie!
Oh boy, do I love a great crust – and this looks like a treat, Jeff, and so versatile! Merry Christmas to you!
Katerina recently posted…Lighter gingerbread cookies [refined sugar free]
Merry Christmas to you, too, Katerina!
Interesting. A graham cracker pie crust that can be rolled out!? Now you’ve got my interest…I’ve never heard of such a thing. Oh the flavor combinations that be made using this!!
David @ Spiced recently posted…Old Fashioned Peanut Brittle
I know, right? Let the pie baking begin!
What a delicious idea!! It sounds and looks amazing Jeff!
Thanks for another fabulous dessert idea!
Merry Christmas Jeff!!
Xo Anna and Liz
Merry Chistmas to you, too!
I am so intrigued Jeff! A graham cracker roll-out crust sounds absolutely addicting. I have some gluten-free family and friends who always get short-changed when it comes to good desserts, particularly when it comes to pie. I will definitely be making your recipe!
I hope you enjoy it!
I’m always on the lookout for a tried and true gluten free crust recipe, the majority I have used are all made with almond flour which makes the crust extremely heavy and filling. Merry Christmas and Happy New Year to you and your partner.
Eva Taylor recently posted…Lauren’s Spice Cookies Revisted
Thanks, Eva! Merry Christmas to you, too!
Silly me! At first I kept on looking for the ‘crushed graham crackers’ in your recipe, which most recipes would use for this type of pie crust. After looking more closely, I see that you are actually making your own graham crackers for the crust (right, I hope)! What a brilliant idea!
Thank you! Yes, that’s exactly what I did!
This crust looks so good! I’m gluten intolerant and it can be hard to find good alternatives that work sometimes. I need to try a version of this!
I’m telling you, I loved it. I hope you do, too.
I love that this is all made from scratch! It looks really yummy ❤️
Thank you, Christina!