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Gluten-Free Cookie Crumb Crust

Rated as 4.5 out of 5 Stars
772

"A gluten-free version of cookie crumb crust for pies. I've made this with butter cookies, graham crackers, animal crackers, and even vegan cookies. This recipe makes one 9-inch pie crust. If using for a pie that needs to be baked, making sure it is only lightly browned, or it may burn when re-baking."
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Ingredients

20 m servings 205
Original recipe yields 8 servings (1 9-inch crust)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place cookies in a food processor or blender; pulse into fine crumbs.
  3. 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.
  4. Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.

Footnotes

  • Cook's Notes:
  • 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.

Nutrition Facts


Per Serving: 205 calories; 16.3 15.3 1.5 0 62 Full nutrition

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Reviews

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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.