This is a pretty simple recipe that I’ve used on a few pies now. It only takes a few minutes to make (especially if you skip the step of grinding your own cracker crumbs and buy a box of crumbs instead). It’s very forgiving compared to the kind of pastry dough that needs to be rolled out, too, as you can work this into the pan with just your fingers.

1 1/2 cups (170 g) graham cracker crumbs (or 11 graham cracker sheets pulverized to crumbs in a food processor)
2 Tablespoons sugar
1 Tablespoons brown sugar packed
7 Tablespoons (100 g) butter melted

Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).

Stir together graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well until crumbs are all moistened.

Pour mixture into pie plate or springform pan.  Use clean hands to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.

If the crust needs to be pre-baked, bake at 350F for 10-13 minutes and allow to cool before filling. If using this crust as part of a different recipe, bake according to your recipe’s instructions.  If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.