1 ½cups(150-158g)graham cracker crumbs (about 12-13 rectangle graham crackers) - see note
3tablespoons(40g)brown sugar
1tablespoon(9g)flour (see note)
6tablespoons(85g)butter, melted (I use salted)
Instructions
Preheat the oven to 350 degrees F.
Combine the graham crackers, sugar, and flour in a medium bowl. Stir to combine.
Add the butter and stir until the graham cracker crumbs are evenly moistened.
Scatter the crumbs across the bottom of a 9-inch pie plate. Use your fingers to lightly press the crumbs into an even layer on the bottom and up the sides of the pie plate.
Grab a 1/3- or 1/2-cup measuring cup and use the bottom of the measuring cup to press the crumbs into a tighter layer across the bottom and into the sides of the pie plate.
Bake the crust for 8-10 minutes until fragrant and set (don't let it brown too much).
Notes
Graham Cracker Crumbs: I highly recommend crushing graham crackers into crumbs for this recipe rather than using storebought graham cracker crumbs. Storebought crumbs are very fine (almost sandy) in texture and I think a homemade graham cracker crust is better with a bit more texture. I use about 13 rectangle graham crackers for the 1 1/2 cups crumbs called for in the recipe. Sugar: this crust is very lightly sweet. If you want it sweeter, add a couple more tablespoons sugar.Flour: if you are not baking the crust, omit the flour from the recipe.