Preheat oven to 375 degrees F.
In a small saucepan or microwave, melt the butter.
In a medium-sized bowl or a food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal.
Press graham cracker mixture into a 9- or 10-inch pie pan. Try to make the crust about 1/8 inch (1/3 cm) evenly all around. If the crumb mixture will not stick where you press them, just add another tablespoon of water to the mix. Even the crumbs up and make sure there are no gaps or holes. NOTE: If you chill the crust for an hour before you bake it, this will help prevent crumbling when you want to serve it.
Bake approximately 8 to 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown.
Remove from oven and let crust cool, on a wire rack, before filling. TIP: Before serving loosen pie crust from pan; dip bottom in hot water for a few seconds.
Makes 1 graham cracker pie crust.
Use chocolate graham crackers.
Add 1/4 cup nuts (of your choice) to mixture before processing.
Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor.
Peanut Butter and Graham Cracker Pie Crust - Substitute 1/3 cup smooth or crunchy peanut butter for the butter.