• If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to crush them up.

  You can also crush them in a zipped top bag with a rolling pin.
• In the food processor, pulse the graham cracker crumbs and sugar (a pinch of salt if using) and melt the butter together until combined.

  If doing this by hand, use a fork to mix until combined.

  The mixture should be the consistency of wet sand.
• Pour the mixture into an ungreased pie dish. This crust will fit into a 9 – 10 inch pan standard or deep dish.
• Using medium pressure, press the crust into the pie dish.

  Don’t press the crust down with a heavy hand—doing that can make it tough once it’s baked. Just pat it down gently until it’s no longer crumbly.

  Tip: a small, flat-bottomed measuring cup or small glass works great to press and smooth out the bottom, but go easy with it. Use a spoon and run it around the bottom edge where the crust meets the sides. That little rounded corner trick helps keep the crust from crumbling when you slice into it.

No-Bake Graham Cracker Crust

• For a no-bake dessert, cool the crust completely or use your recipe's instructions. You can freeze for 20 -30 minutes to speed up the process.

Baked Graham Cracker Crust

• For a baked dessert, I usually pre-bake for 7-8 minutes at 350°F. Or pre-bake this crust per your recipe’s instructions.