Store-bought Graham Cracker Crust is so awful, and making a real cracker crumb crust is so easy. Try different varieties of crackers and cookies to make your pie interesting. Graham cracker crusts are always a favorite, but for some very sweet pies (i.e. Butterscotch) you may want a Ritz cracker crust to give it a touch of saltiness. You can also match the flavor of the crust to the pie (i.e. chocolate cookie crust for chocolate cream pie, vanilla wafer crust for vanilla cream pie). I have also used gingersnaps, almond wafers, and crunchy Lemon cookies.
1 1/2 Cups Cracker or cookie crumbs (use a food processor to get the finest crumb)
*optional: 1/4 to 1/2 Cup confectioner's sugar (see note below)
6 tablespoons melted butter
Stir ingredients together until well blended. Pat into the pie pan gently at first, to position the crumbs as evenly as possible. Then go over it, pressing more firmly to really set the crumbs in place. If you prefer, you can put a sheet of plastic wrap over the top to make it easier to press firmly without the crumbs sticking to your hands. Another method: If you have a second pie pan of the same size, you can rest it inside the crust and press firmly.
About adding sugar to the crust:
For Graham Cracker Crust I usually add 1/4 Cup confectioner's sugar, more when making a crust from Ritz Crackers, and no sugar at all when using cookie crumbs for the crust.