If making graham cracker crumbs from whole crackers: Place graham crackers into a food processor and process until finely ground. Or place crackers in a large plastic bag and use a rolling pin to finely crush.
If using a food processor: add melted butter and sugar to food processor and pulse a few times until fully incorporated. Or, add crumbs, butter, and sugar to a bowl and mix until evenly combined. Your mixture should be thick and sandy.
Pour crust mixture into an 8 or 9 inch pie pan. Use the flat bottom of a measuring cup to press crust firmly into the bottom of the pan. Use your hands and/or a measuring cup to press crust firmly up the sides of the pan.
For a refrigerated crust: If your recipe calls for a refrigerated or no-bake crust, place crust in the refrigerator for 30 minutes before filling. For a baked crust with a no-bake filling: Preheat oven to 350 degrees Fahrenheit and bake crust for 8-10 minutes. To bake your crust and filling together: Follow your pie recipe for baking instructions.
Graham cracker crust will keep for up to 3 days in the refrigerator or up to 3 months in the freezer.
Granulated sugar can be substituted with brown sugar for a deeper, caramelized flavor.
Graham crackers can be any flavor: honey, cinnamon, or chocolate. If you don't have graham crackers in your country, ground digestive biscuits will also work.
Make sure to measure your graham cracker crumbs before adding the remaining ingredients. Too many crumbs will make your crust crumbly.