This easy gluten-free pie crust has just 3 ingredients and can be made dairy-free too. Twenty minutes or less is all you’ll need for a pie crust that is ready to go!
Which Cookies to Use?
Use your favorite gf, df crunchy cookies. I have used gingersnaps, animal crackers, vanilla wafers, chocolate wafers and graham crackers. Mid-Del Gluten-Free Gingersnaps are dairy-free and my favorite for a gluten-free sweet potato-pumpkin pie.
In a pinch, when I was out of cookies, I scoured my pantry and used a combo of Glutino Crackers and Schar Table Crackers. I added a little extra sugar and the result was the most yummy sweet and salty pie crust. I highly recommend it!
How to Make Cookie Crumbs
The best way to make cookie crumbs is to put the cookies in the blender or food processor. Run on high until it is reduced to fine crumbs. If you don’t have either, place the cookies in a zip top bag and seal, releasing all of the air. Cover with a towel and roll over it with a rolling pin.
Why add sugar? Even though the cookies are already sweetened, the recipe does need sugar. It’s the sugar that helps bind the cookie crumbs back together when baked.
I prefer coconut oil for this recipe but a vegan butter substitute will work too. It is difficult to find one that is unsalted (Earth Balance makes one). If you use a salted vegan butter, just expect your crust to taste a little salty. Not necessarily a bad thing!