Don't overdo it on the butter. Too much better will make the crust fall apart.
[Click here for a diabetic-friendly graham cracker crust]
1 1/2 cups graham-cracker crumbs
6 tbsp butter or margarine, melted
1 1/3 cups sugar (if the crust is too sweet for your taste, reduce the
amount of sugar or eliminate completely)
(For a gluten-free crust, use rolled oats instead of graham crackers)
Preheat oven to 375 degrees.
(If you make your own graham-cracker crumbs, pulverize crackers in a blender or food processor; or place them in a ziploc bag (or use saran wrap or parchment paper) and roll into fine crumbs with a rolling pin.)
Mix the crumbs, butter, and sugar.
Press the mixture onto the bottom and up the side of your pie plate, using your hand or the back of a spoon. (TIP: To ensure the crust is packed tightly and well-formed, set a second pie pan in the crust and press it firmly.)
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls
for an unbaked crumb crust, skip the baking step and just chill it in
the refrigerator for an hour.)
Fill according to your recipe.
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*The Fine Print
