Tiny tip - perfect graham cracker crust

I find graham cracker crusts to be much more daunting than regular pie crusts. I didn't grow up making them, but D's favorite pie is key lime with graham cracker crust so at least once a year I try my best.

This year I came up with a new method. You just dump most of your mixture in a glass pie plate, then take a second pie plate (we have an aluminum one lying around that now I know to never return) and smoosh it down on top. Apply pressure to pack the crumbs down. With the pie plate still firmly in place, add additional crumbs to the gap in the top edges and use your finger to tamp them down.

{graham cracker crust in process}

There's no picture of the finished product (because we dove in before I could get one) but it was the best looking crumb crust I've ever made.

Graham Cracker Crust (from an old recipe pamphlet my family uses)
* 1 1/4 cups graham cracker crumbs (a bit less than half a box of graham crackers)
* 1/4 cup sugar
* 6 tbs butter, melted

I toss the graham crackers and the sugar in the food processor and pulse until I get fine crumbs. Then I add in the butter and pulse until it is combined. Make into a crust as described above. Bake at 355 F for 8 - 10 minutes.