Gluten-free Graham Pie Crust

If you are looking for the flavor & texture of graham cracker pie crust and needs to be gluten-free… this is the one to make!

This pie crust is another one of my gluten-free experiments using sorghum flour. My friend, Chelsey, helped me put together the recipe for this pie. She has Celiac… remember me sharing that amazing Mango Cake a while back? That’s the same gal.

Anyway, the reason why I made this crust was because I was wanting to make an ice cream pie for the 4th of July. I was inspired to make a S’mores style pie, but needed a gluten-free graham cracker recipe so that my celiac friend could also enjoy it.

I found a recipe, but again… it called for some ingredients that are common in gluten-free kitchens, but not in mine. So with much alternations and Chelsey’s help… we were able to make it work the first time around! That’s a big deal! Usually, you have a few flops before you finally have a winner.

I made homemade chocolate ice cream (using my amazing ice cream machine!), scooped it into the pie crust, topped it with chocolate chips and lots of homemade marshmallow fluff. I just wished I had a flame torch so I could brulee that marshmallow fluff, but it was still amazing. Even my husband declared it to be the best ice cream pie he has had so far. Everyone loved it.

So far I have made 3 ice cream pies using this crust. The most recent one is a Cafe con Leche Ice Cream Pie.

It was amazing!

The sorghum is ideal for its sweet, graham-like flavor and crunchy texture. You can even just press it out on a well-greased cookie sheet, cut some squares and bake it to make graham crackers! But let me warn you that it can be a little crumbly. So add in an extra egg if you want to make crackers and don’t expect it to be perfectly square at times  🙂

Some of you might be wondering if you could use this pie crust to make regular pies. I do not know because I haven’t tried it, but if you do experiment with it… let me know if it works or not!

Gluten-free Graham Pie Crust
Serves: 8
The recipes makes enough for two pie crusts. You can use one half for a pie crust and the other half for crackers.
  • 1½ cups sorghum flour
  • 1 cup arrowroot
  • ½ cup rapadura, sucanat or coconut sugar
  • 2 tsp cinnamon
  • 2 Tbsp chia seeds
  • 1 tsp baking powder
  • ½ baking soda
  • ½ tsp sea salt
  • 7 Tbsp butter or coconut oil
  • 1 egg (two if you are making crackers)
  • 4 Tbsp honey
  • 1 tsp vanilla extract
  • 3 Tbsp cold water
  1. pre-heat oven to 325 F.
  2. Grind the chia seeds in a coffee grinder.
  3. Whisk together dry ingredients in a large mixing bowl.
  4. Add butter or coconut oil and blend with a pastry blender until mixture is crumbly.
  5. Add remaining ingredients and stir until dough can be manipulated into a soft ball, adding cold water 1 Tbsp at a time if necessary.
  6. Cover dough and refrigerate it for one hour.
  7. Split the dough in half and press one half evenly into a greased pie pan.
  8. Bake in oven for 10-15 mintues or until golden brown. The crust will puff up a bit, but don't worry.
  9. When done, let it cool enough for you to press the crust down firmly. Let it cool completely before putting the ice cream in.


About Mare @ Just Making Noise

Marillyn Beard is a deaf missionary wife & mama living on a farm in Honduras with her wonderful husband and 4 beautiful kids. Together they are heading up a ministry called Rancho Oasis for Youth. Marillyn takes care of her family naturally by using herbs, homeopathy, essential oils and a wholesome diet. She loves to bake wholesome treats, whip up homemade ice cream, experiment with lacto-ferments, work in the garden and care for the farm animals with her family. Between washing diapers, cooking, and caring for her family she shares her interesting & noisy life at Just Making Noise.

Grain Mill Wagon Challenge: If you are familiar with my blog… then you know I like to use whole grains (soured or soaked) for pretty much all my baking. I've always wanted to be able to use fresh flours, but my first mill made it an horrible and complicated experience. I ended up only using a handful of times before packing it away because the flours always came out gritty. I basically gave up the idea of ever grinding my own flours after that.

Later, when I was offered to try out the Wonder Mill for the challenge… I took up the offer quickly because I had heard from a few of my blogger friends how much they loved their Wonder Mills! After my first try, I was THRILLED with how simple it was to use it and how the flour was so soft & powdery in the bucket.

The Grain Mill Wagon Challenge really drove me to try different kinds of grains and I was really pleased with how well they turned out! Especially my mango cake using sorghum. That is still a favorite around here when I have mangos available.

Of course, my whole family enjoyed the creations I came up with for the challenge. I highly recommend the Wonder Mill to anyone who is in the market for a grain mill and urged any food blogger to join in the Grain Mill Wagon Challenge!

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4 Responses to Gluten-free Graham Pie Crust

  1. Deb says:

    I am allergic to corn and sorghum and need to be gluten free also and was wondering if you think buckwheat flour would sub for this well?

  2. Anna says:

    Any recommendations for this crust if allergic to eggs as well?

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