How to make Basic Graham Cracker Pie Crust

Start by preheating your oven to 375 degrees Fahrenheit (190 Celsius). This step is necessary to ensure that your crust will bake evenly.

Crush your graham crackers either with a food processor or by placing them in a zip-top bag and rolling a rolling pin over them until they're finely ground. The consistency of the crumbs will determine the smoothness of your final crust, with finer crumbs resulting in a smoother crust.

Mix together the finely ground graham cracker crumbs and the sugar in a bowl. Once combined, add in the melted butter and stir until the crumbs are well coated. The consistency should be similar to wet sand.

Press the mixture into the bottom and sides of a pie pan or springform pan, trying to achieve a uniform thickness. Use the back of a spoon or a measuring cup to press firmly. The goal is for the crust to hold together, so don't be afraid to press firmly.

Bake the crust for 8-10 minutes or until slightly golden. I would recommend checking it after about 7 minutes to avoid overbaking, as the edges can get too dark if left for too long. Once the crust is ready, remove from the oven and let it cool completely before adding the filling.