Grease a 9 or 10-inch springform pan, a 9 inch pie plate, or an 8x8 inch baking dish with butter. If you will be baking the crust, preheat the oven to 350F°/180°C (160°F for fan/convection oven).
Crush the graham crackers in a food processor, a blender, or use a heavy tool to crush them in a heavy ziploc bag.
In a bowl, combine the graham cracker crumbs with melted butter and sugar. Stir and let sit for a minute so that the butter moisten the crumbs.
Press the mixture into the bottom of the pan, and make it flat. This is best achieved by using a measuring cup or a flat-bottomed glass to really press it down evenly. If your recipe calls for it, press the crumbs up onto the edges of the pan as well.
Bake in the preheated oven for 8 minutes. then remove from the oven and allow the crust to cool completely before adding your filling.
If you're making a no-bake pie, you can skip the baking step. Instead, place the pressed graham cracker crust in the refidgerator and chill for at least 2 hours before adding the pie filling.