• Add graham crackers to a food processor (see notes if you don't have a food processor). Pulse until it makes fine crumbs. It's okay if the crumbs are not exactly the same size but there shouldn't be any large pieces.
  1 ½ cups graham cracker crumbs
• Add the granulated sugar and pulse a few times to combine.
  ¼ cup granulated sugar
• Add melted butter and pulse until blended. The butter should be mixed in well enough to change the color of the crumbs from light brown to medium brown. Some crumbs may still be a little dry, and that’s okay. The mixture should clump together when you press it lightly with your fingers.
  6 tablespoons unsalted butter, melted
• Transfer the crumb mixture into a deep dish 9-inch pie plate. Press the crumbs firmly into place using your fingertips or the bottom of a measuring cup. Use firm pressure until the crumbs begin holding together. If the crumbs are over compacted, the crust may stick in the pan when you serve it.
• Cover the crust with plastic wrap and place it in the refrigerator until ready to fill. The crust will firm up as it chills. If you are baking the crust, it's not necessary to chill it first.

To Bake Crust, optional

• Preheat oven to 350℉. Bake crust for 10 minutes. Cool completely before filling. I prefer the flavor of a baked crust but if you're in a hurry, a refrigerated crust works perfectly well. If you're making a baked dessert, such as cheesecake, it isn't necessary to pre-bake the crust.