Step 1: Choose Butter or Margarine

• Use butter for this recipe, or substitute margarine if preferred.
• When using margarine, add a bit of extra salt to compensate for the salt found in butter.

Step 2: Weigh Your Ingredients

• Use a kitchen scale for accurate measurements.
• Turn on the scale, place a container on it, and press the tare or zero button to eliminate the container’s weight.

Step 3: Melt the Butter

• Weigh your butter in a microwave-safe bowl and microwave until melted, typically 30-45 seconds.

Step 4: Weigh and Add Graham Cracker Crumbs

• Place a container on the scale, tare it, and add your graham cracker crumbs.
• Consider that different brands of graham crackers may have varying moisture content, which can affect your recipe.

Step 5: Optional: Make Your Own Graham Cracker Crumbs

• Weigh out graham crackers, then blend or process them into fine crumbs if you’re not using pre-made crumbs.

Step 6: Add Sugar and Salt

• After adding graham cracker crumbs, tare the scale again and add sugar.
• If using margarine, also add salt.

Step 7: Mix the Dry Ingredients

• Combine the crumbs, sugar, and (if using salt).
• Mix thoroughly using your hands (wear gloves) or a spoon, ensuring everything is well-blended, especially in the corners of the container.

Step 8: Add Melted Butter

• Pour the melted butter into the dry mixture all at once.
• Mix everything together using your hands to ensure the moisture is evenly distributed.

Step 9: Check Consistency

• Squeeze a handful of the mixture to check if it holds its shape.
• If it crumbles, mix more or add a tablespoon of butter. If too moist, add a tablespoon of graham cracker crumbs.

Step 10: Choose Your Pie Tin

• Use either a Handi-foil reusable pie tin or a traditional pie dish.
• Depending on the type, use different techniques to shape the crust.

Step 11: First Technique for Pie Tin

• Move crumbs to the sides of the tin, leaving just enough to cover the bottom.
• Press a matching pie tin into the mixture to shape the crust.
• Remove the top tin, press the crumbs into the corners with your fingers, and re-press with the empty tin to finish molding.

Step 12: Second Technique for Pie Dish

• Move crumbs to the sides and press the bottom firmly with a flat surface like a measuring cup.
• Roll the measuring cup along the sidewalls to compress the crust, using a rocking motion to press evenly.
• Form the top edge by pinching the crust between your fingers.

Step 13: Bake or Freeze the Crust

• For a sturdier crust, bake for 5 minutes at 300°F.
• For ice cream pies or frozen desserts, skip baking and freeze the crust instead.