A graham cracker crust is one of the easiest crust options for making a pie. There is no rolling out dough, nor do you even have to cut butter into flour! If you buy the crust, it’s even easier. Storebought graham cracker crusts are reliable and usually taste pretty good; I always have one on hand for easy pie baking (they’re great for key lime). That said, homemade usually tastes just a little bit better. They’re more buttery and contrast more with the filling than storebought crusts. They’re easy to mix up once you have all the ingredients, but getting those graham cracker crumbs together can be surprisingly difficult! Food processors don’t break up the graham crackers evenly. A rolling pin works well, provided that you can contain all the crumbs while you crush.
The best way I’ve found to make graham cracker crumbs is to repurpose a muddle – the kind used for mashing the ingredients in mojitos and other cocktails to release their natural oils/juice. I just put the graham crackers in a small bowl and mash away with the muddle. All the crumbs are contained and you have great control over where you aim to break up any large pieces. I find this method is much faster and much less messy than most of the others I’ve tried, not to mention that it gives me another good use for my muddle.