Graham Cracker Crust (Bake and No-Bake)

For an approximately 9" tart or pie pan:

• 2_1/4 cups graham cracker crumbs (about 5 sheets)
• pinch of salt
• 1/2 cup unsalted butter, melted

Optional:

• 1/8 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 cup finely chopped nuts

• If you're using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
• Stir all the dry ingredients together. Add the melted butter and stir until all the crumbs are dampened.
• Press mixture into the bottom and up the sides of the pan. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.
• To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer.
• To make a baked graham crust: Preheat oven to 325 F. Bake crust for 10-12 minutes, until it just starts to brown. Cool completely before filling.

Note: You can get either the pre-flavored honey or cinnamon graham crackers, though I find that the honey ones already tend to be pretty sweet, so I don't add any sugar to those.