Graham cracker crust is great in the summer when you don't want to turn that oven on for too long. I'm trying out a few custard/cream pies with this crust recipe and hopefully will be posting them soon. For small, consistent sized crumbs, use a food processor or even a blender. A lot of the time I don't have unsalted butter, so I use salted. In this recipe if you go with the salted butter, just omit the pinch of salt.
Bubby's Homemade Pies
1 1/2 cups Graham Cracker crumbs (about 9 or 10 full cracker sheets)
2 TBSPs sugar
5 1/3 TBSPs unsalted butter, melted
1. In a large bowl mix the crumbs, sugar, and salt. Add the butter and stir until evenly combined. (You don't need to worry about overworking a crumb crust).
2. Press this mixture into an 8 to 10 inch pie pan with your fingers. Make the thickness as even as possible. Refrigerate the crust for 30 minutes.
3. Preheat the oven to 350 degrees. Bake the crust for 8 minutes uncovered, until it begins to smell good and is lightly browned near the crust edge. Cool at room temperature and refrigerate before filling.