Here's another recipe from James McNair's Pie Cookbook.
I actually did this twice. The first time I ballparked things -- graham cracker crust is suppose to be the ''easy one'', right? Well, sloppy is as sloppy does.
On the second round I made a point to exactly measure everything and -- surprise, surprise -- it came out perfect, even with the ''help'' of my 4 year old daughter.
- 2 cups fine graham cracker crumbs
- 1/4 cup sugar
- 6 Tablespoons butter, melted
- 1/2 teaspoon ground cinnamon, ginger, or nutmeg (optional)
Preheat oven to 350.
Combine all ingredients in a bowl.
Butter a pie pan.
Spread crumb mixture in pie pan and press with fingers so that the mixture lines the bottom and sides of the pan. (Or use another pie pan to press the crust in place.)
Use fingers to form a smooth rim.
Bake the crust for 10 minutes to set the crust.*
Allow crust to cool before filling.
*No oven? No worries. Cover the crust with plastic wrap and refrigerate for 30 minutes before filling.