Step 1

For a baked crust, preheat the oven to 350°F.

Step 2

In a medium mixing bowl, combine the graham cracker crumbs and sugar together with a fork. Pour in the melted butter and salt and mix well with a fork until the crumbs are evenly moistened. The crumbs should be sandy, but a clump will just hold together when pinched. Note: I've tested this recipe with three different brands of gluten-free graham crackers, but your graham crackers might be slightly different. If a clump will not hold together because your crumbs are too dry, add 1/2 tablespoon more melted butter. If your graham crackers are too wet, add 1/4 cup more graham crackers crumbs.

Step 3

Dump the buttery graham crackers into a 9-inch pie dish, 9-inch tart pan, 9 or 10-inch springform pan, or 8x8 baking dish.

Step 4

Use a flat-bottomed measuring cup to firmly pack the crumbs down into a layer on the bottom of the baking dish or pan, being sure to save some of the crumbs along the sides. If you're making a graham cracker crust without sides, such as using an 8x8 baking dish for cheesecake bars, skip the sides and pack all the crumbs into the bottom.

Step 5

Use your fingers to carefully and firmly press the crust up the sides of the baking dish or pan. For a tart crust, use your thumb to square off the top of the crust. For a springform pan, press the edge about 3/4-inch to 1-inch up the side of the pan. Leave the edge shaggy or use a thin knife along the top to create a more evenly straight edge.

Step 6

For a no-bake crust, chill the crust for at least 2 hours or freeze for 20 minutes before filling. Be sure to keep it chilled until serving.

Step 7

For a baked crust, blind bake (bake without filling) the graham cracker crust for 8 minutes before filling it. When the crust comes out of the oven, immediately use a clean dry measuring cup to gently press the crust down into the bottom and against the sides of the pie or baking dish or pan. Let it cool completely before filling. For cheesecake, bake the crust before filling it, which helps seal the crust keeping it crisp and not soggy.