Graham Cracker Pie Crust

Pie Crust:

You can use a variety of crusts, so long as they are pre-cooked.  My favorite is a gluten free version of the graham cracker crust. This of course means we will need to first make graham crackers.  Then make the crumbs and form the crust that way.  Sometimes I add butter to the crumbs, sometimes I don’t; it works both ways.  If I want the full butter experience I melt 4 tablespoons of butter and mix that into about 1 cup of the crumbs then press that into the bottom of the pie pan.  I don’t bother going up the sides, too much effort.  I like to freeze the rest of the cookies (as crumbs) to make more pie another day.  You can also just make the graham crackers as cookies and cut them out with cookie cutters.

Graham Crackers:

3 cups gluten free flour*

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

2 sticks butter – room temperature

¾ cup brown sugar

2 tablespoon honey

Preheat oven to 350 degrees. Whisk flour, salt, baking soda and cinnamon in a bowl. Use a mixer to mix the butter, sugar and honey.  Add flour mixture and mix until combined.  At this point I roll the dough onto a cookie sheet lined with parchment paper.  Because the graham crackers do not need to be beautiful I make one really ugly cookie.  Bake 8-9 minutes if small cookies if one big one bake longer maybe 20 min.  Let cool on sheet.  It will crumble very easily, it is gluten free after all.  This is enough to make several pies just depending on how thick you make the crust.

*Gluten Free Flour: This recipe is not picky, especially since it is destined for crumbs.  So the flour you use is flexible.  My usual mix is brown rice based. So for this recipe I would say 2 ½ cups of brown rice flour, ½ cup of a starch (tapioca, potato, glutinous rice four).  But any gluten free flour mixture will do.