1 ½ packages graham crackers (12 whole pieces)
6 tablespoons melted butter (not margarine or substitutes, they have too much water)
¼ white sugar, granulated
Crush graham crackers. You can use a food processor, blender, or plastic baggie and a rolling pin (I use the plastic bag and rolling pin method because I don’t like the clean-up, but the other methods are faster.)
Mix the butter and sugar in with the crushed graham crackers. This mixture will be crumbly and won’t hold together. That is good.
Pour into an 8-9-inch pie tin and gently press into place with your fingers, following the shape of the pie tin. Try to make it as even as possible.
Once it is evenly distributed, you can lightly press it with the bottom of a glass for uniformity, but don’t make it too compact.
Bake it for about 7-10 minutes at 350°F.
Let cool before adding pie filling.