Graham Cracker Crust

In a small bowl, combine the crumbs and sugar. Add the butter, and mix until well blended.

Using your fingertips or the flat bottom of a drinking glass, press the crumb mixture evenly into the bottom and up the sides of an ungreased 9-inch pie plate. Editor's Tip: The crumbs on the sides should be as thick as those on the bottom so that they hold their shape when cut and served.

For a no-bake pie, refrigerate the crust for 30 minutes before filling it. Alternatively, for a baked crust, bake at 375°F for 8 to 10 minutes, until the crust looks lightly browned. Cool the pie shell on a wire rack before filling it. Editor's Tip: If the crust slumps down the sides of the pan while it bakes, use your fingertips or the drinking glass to push it back into place while still warm from the oven.