The Best Sugar Free Graham Cracker Pie Crust

The best graham-cracker-like pie crust recipe around! Our secret is that it doesn't even contain graham crackers, sugar, or gluten. Save this recipe for the next pie you serve up because the foundation of every great pie is in its crispy buttery crust. The amazingness of pie is having layers of flavor and texture; a border of that crumbly, toasted butter crust that supports and balances the star of the show: sweet pie filling! If you need ideas of what to fill this crust with, check out our Chocolate French Silk Pie recipe.

Graham Cracker Pie Crust - Lakanto Sugar Free, gluten free

Graham Cracker Pie Crust Ingredients:

1 cup finely ground almond flour
1/2 cup cassava flour
1 tsp salt
1 tsp Lakanto Baking Sweetener
6 Tbsp butter, cut into cubes
3-4 Tbsp water

Instruments Needed:

One 8" pie tin
Food processor, pastry cutter, electric mixer, or hands!
Medium bowl if not using a food processor
parchment paper
pie weights, or dried beans (pictured in step 7)

How to Make the Perfect Sugar-Free, Gluten-Free Pie Crust:

Combine almond flour, cassava flour, sweetener, and salt in the base of a food processor.
Add butter cubes and pulse until it's loosely incorporated. You are looking for the dough to somewhat stick together if you try and make a ball. Tip: If you don’t have a food processor, you can still make this! Use a bowl and a pastry cutter or your hands.
Add in 1 TBSP of water at a time, pulsing until the dough sticks together.
Form into a dough disk, cover with plastic wrap (or in an air-tight container) so it doesn't dry out, and refrigerate for a few hours.
Dust a sheet of parchment paper with cassava flour. Place the chilled dough disk on top and sprinkle with a little more cassava flour. Roll out the dough into a circle large enough for an 8” pie tin, using a second sheet of parchment paper to avoid sticking. Tip: if it gets too warm, pop it back in the fridge for a few minutes.
Carefully transfer the dough into the pie tin. Press the dough evenly on the bottom to ensure there are no air pockets. Using a fork, poke holes in the bottom in a few places.Place in the fridge for an hour or two, until well chilled.
Preheat the oven to 375F. Take one of the sheets of parchment and place it on the inside of the tin, resting on top of the crust. Fill with pie weights or dried beans. This ensures that the bottom doesn’t puff up while baking.
Place the pie dish on a backing sheet and bake for 20 minutes. Then, remove the parchment and weights you chose and return to the oven for 15-20 minutes more. Cool completely before making the filling.