1½cupsGraham Cracker crumbs(about 10 sheets or 150g)
7tablespoonsunsalted butter, melted(105g - measure and then melt)
1-2tablespoonsgranulated or brown sugar(optional)
For a deep pie crust
2cups Graham Cracker crumbs(about 13 sheets or 200g)
9tablespoonsunsalted butter, melted(135g - measure and then melt)
2-4tablespoonsgranulated or brown sugar (optional)
With a spoon or fork, combine all ingredients in a bowl. At this point you can taste it and see if you want it sweeter. If you do, add sugar. Mix everything until it resembles wet sand.
Transfer it to a 9" (23cm) pie plate or removable bottom pan, and distribute it evenly over the bottom and up the sides, pressing firmly with your fingers, spoon and/or bottom of a cup.
Refrigerate for at least 30 minutes before filling.
Pack the crumbs firmly but not super hard, or it might be difficult to remove the slices from the pan.
Don't let the crust sit for too long at room temperature. If you know the pie will be out of the fridge for more than an hour, you might want to pre-bake it, so the crust can hold when cut through. Bake it at 350ºF (180ºC) for about 8 minutes.
If you intend to remove the crust from the pan, a removable bottom pan is ideal.