A note before starting- If you are making a no-bake crust, use 6 tablespoons of melted butter, if you are baking the crust use 5 tablespoons. The extra butter in the no-bake version helps the crust stick together better. See notes above for more details.

First you'll need to finely crush graham crackers using a food processor, or by placing them in a large zip top baggie and crushing with a mallet or rolling pin.

In a mixing bowl combine graham cracker crumbs and sugar and stir to mix well.

Next melt butter in a small microwave safe bowl or in a small pot over low/med heat.

Pour the melted butter over the graham cracker crumb mixture and stir. The mixture will be the texture of wet sand.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. It helps to use the flat bottom of a glass or bottom of a measuring cup to help press it evenly.

Now it is time to chill or bake your crust before filling.

If you'll be baking the pie filling chill the crust for about 30 minutes, fill and bake.

For a chilled crust- place it in the refrigerator for an hour or more

For a baked crust- place in a 375-degree oven for 20 minutes. Allow to cool completely before filling.