Start by crushing your graham crackers into small crumbs. You can use a food processor to do this quickly, or put the crackers in a zip-top bag, close it tight, and smash them with a rolling pin. Make sure there are no big pieces so your crust sticks together well and tastes even.

Put the crushed graham crackers in a bowl. Add sugar to make it sweet and melted butter to hold it together. The butter also makes it taste better. Mix everything well until the crumbs are evenly coated and feel a little damp but not too sticky.

Pour the graham cracker mix into an 8- or 9-inch pie pan. Use a spatula or the back of a measuring cup to press it down firmly and evenly on the bottom and sides of the pan. Make sure the crust is packed tight and smooth so it holds the filling without falling apart.

If your recipe needs a baked crust, heat the oven to 350°F (175°C). Put the pie crust in the oven and bake for 8-10 minutes, or until the edges look a little golden. This helps make the crust firm and taste better. Let the crust cool completely before adding the filling. If your recipe doesn’t need baking, just chill the crust in the fridge instead.

Once your crust is ready and cooled, it’s time to add your filling. Whether it’s cheesecake, chocolate mousse, or lemon meringue, this homemade crust is the perfect base. Enjoy making a tasty graham cracker crust from scratch that makes your dessert even better.