a pie crust made of gluten-free cookie crumbs. Butter cookies, graham crackers, animal crackers, and even vegan cookies have all been used in this recipe. One 9-inch pie crust is produced by this recipe. Make sure it is only lightly browned if using for a pie that needs to be cooked; otherwise, it can burn during re-baking.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch crust |
Ingredients
- 1 ¾ cups gluten-free crisp gingersnap cookies
- 7 tablespoons coconut oil, melted, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place cookies in a food processor or blender; pulse into fine crumbs.
- Pour cookie crumbs into a bowl. Drizzle 5 tablespoons coconut oil on top; mix well with a fork. Add 1 tablespoon coconut oil if mixture doesn’t hold together. Press mixture into a pie plate to create a crust. Drizzle remaining 1 tablespoon coconut oil over the top.
- Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.
- If crushing cookies by hand, place cookies in a large resealable plastic bag and seal. Use a rolling pin to crush into fine crumbs.
- This also works with real butter if desired.
Reviews
This recipe is bad because it’s not a recipe if I have to basically just buy it at the store. I would be better off just getting one premade. This was entirely useless and a waste of my time.
Omg, used gf animal crackers and like it better than any other crust I’ve made! Didnt crumble apart, cut nicely, tasted fantastic n still gluten free for our new family member! Gotta try.
Made with Kinnikinnick Vanilla Wafers. This goes together quickly and easily (2 ingredients!). My crust turned out slightly soggy, but that may be the fault of the baker or the cookies.