Graham Cracker Crust

Heat the oven (with the oven rack in the middle) to 350°F.

Place the crackers in a food processor fitted with a metal blade. Turn ‘On’ until the crackers are finely ground. Pour them into a medium bowl and add the sugar.

Place a small skillet on the stove and add the butter. Turn the heat on to medium; remove as soon as the butter is melted (or you can melt the butter in a microwave). Pour over the graham cracker crumbs and mix together with your fingertips or a spoon. The mixture should be moist enough to hold together when firmly pressed up the sides of the bowl. If it’s too crumbly and dry, add a little more melted butter.

Pour the crumb mixture into a 9-inch pie plate. First spread it out evenly then firmly press the crumbs along the bottom with a measuring cup or glass. Then, using your fingertips, press the crumbs up the sides of the pie plate. You want it to be the same thickness throughout.

Place the pie plate on a sheet pan. Bake until the edges of the crust just start to brown, about 10 minutes. If the crust happens to slide down the sides of the plate after baking, press back into shape with a measuring cup while it’s still hot. It will be delicate at first but will firm up as it cools.