Pulse graham crackers in a food processor or place in a ziploc bag and crush with a rolling pin until they form a fine, even crumb.
Add granulated sugar to the graham cracker crumbs and combine evenly.
Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and pulse (or stir) until evenly combined.
Press graham cracker mixture evenly across the bottom and up the sides of a 9” pie plate.
Use your fingers or the flat bottom of a measuring cup to pack the crust tightly and evenly into the pie plate.
Chill in the freezer for 10-15 before filling with a no-bake pie filling.
Alternately, bake in a 350°F oven for 6-8 minutes or until the crust is lightly browned. Allow to cool completely before adding pie filling.
Unbaked pie crust can be stored in the freezer, in an airtight container or bag, for up to 1 month.
1 cup of graham cracker crumbs = 1 sleeve of graham crackers = 9 graham cracker sheets - so you will need approximately 14 graham crackers for one 9” pie crust.You can use salted or unsalted butter. The melted butter and the sugar together help form a “glue” that holds the crust together. When chilled, the fats in the butter firm up, holding the crust together. The melted butter (in the oven and somewhat when unbaked) dissolves the sugar, creating a liquid glue that then hardens with cooling.This recipe fills 1 standard 9” pie plate. It will fill a deep dish 9” pie plate also, but will be a bit thinner. For a 9x13 baking dish, you will need to multiply the recipe by 1.5 - so 2 cups of graham cracker crumbs, ¾ cup melted butter, and ½ cup granulated sugar.