I have a confession to make: I missed those yummy, terribly unhealthy, store-bought graham cracker crusts after I went gluten-free.
Making homemade pie crusts has never been my strong point, and having to learn to work with obstinate gluten-free flours and starches just made things worse. My few attempts at making a homemade gluten-free pie crust were down right embarassing!
So I passed up the graham cracker crusts at the grocery store with the noble air of a martyr and pined a little after the convenince of a store-bought something.
This year, I re-discovered baking, thanks to Shoshanna’s wonderful gluten-free flour mix. Old Fashioned Sugar Cookies were one of the many family recipes I was able to recreate into a gluten-free treat with Shoshanna’s flour.
Recently, our toddler son was feasting on a bag of left-over sugar cookies he found on the kitchen counter, which I confiscated once I discovered his mischief. To my dismay, the bag of cookies had been reduced to a bag of crumbs.
Then an idea struck me: Why not make a cookie crumb pie crust?
I’d seen the idea in a gluten-free cook book once, but didn’t care for the results when I tried the recipe.
I mixed together a few basic ingredients, including the crumbled cookies, and produced a lovely, gluten-free pie crust… very comparable to the graham cracker crust of my previous Wheat Life. 🙂
Like most gluten-free pie crusts, you can’t roll it out; it’s a push-in crust. The good news: this crust is so simple to make and easy to work with.
I had fun creating this recipe and definitely plan to use it during our holiday baking this year.