About 12 full-size graham crackers
6 tablespoons butter, melted
1/4 cup water
Crush the graham crackers into fine crumbs – they should yield about 1 1/2 -2 cups. This is very easily done in the food processor, too. Measure out 2 cups of the crumbs. If you have any crumbs left over, just put in the freezer for use some other time.
Melt the butter and stir into the crumbs. Add the water. Press into a 9-inch pie pan. Use a paper towel to dab up any excess butter that’s oozing out.
If you’re using the crust for a no-bake recipe, pre-bake the crust for about 10 minutes at 375 F. If you’re using it for a baked recipe, like pumpkin pie, there’s no need to pre-bake. Fill and bake as directed in your pie recipe.
You can also make these ahead and freeze, sealed in a plastic bag or under foil.
makes 1 9-inch pie crust