Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 1 9-inch pie crust
- 2 cups (about 6.5 ounces) crushed gluten-free graham crackers (I used Kinnikinnick brand "S'Moreables" Graham Style Crackers with good results.)
- 1/2 cup soft unsalted butter
- 2 tablespoons cane sugar
- 1/4 teaspoon nutmeg (optional)
Place 6.5 ounces gluten-free graham crackers in a ziploc bag and use a rolling pin to crush crackers into fine crumbs. Place crumbs in a bowl and add soft butter, sugar and nutmeg. Use a large spatula or your hands to thoroughly combine ingredients.
Pour crumb mixture into a 9-inch pie plate or tart pan with a removable bottom. Use your fingers to press the crumbs evenly into your pie pan.
For a baked crust place crust in a preheated oven to 375° F / 190° C. Bake for about 8 minutes or just until edges of crust start to brown.
For unbaked crust - chill in the refrigerator until firm, or alternatively, wrap crust and freeze.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.