Graham Cracker Pie Crust

Heat the oven to 350°F and arrange a rack in the middle.Break the crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment. Process into fine crumbs (you should have about 2 cups), about 30 seconds. Stop the motor, add the melted butter, and pulse to combine, about 5 (1-second) pulses. (Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs.

Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)

Pour the crumb mixture into a 9-inch or 9-1/2-inch deep-dish pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides.

Bake until fragrant and slightly darkened in color, about 8 minutes.

Remove the pie plate to a wire rack and let cool completely before filling, about 45 minutes.