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Gather your ingredients and equipment. Crush the crackers. Combine all the ingredients. Make the pie shell. Use, bake, or freeze the crust.
Graham crackers can be crushed to make a delicious crust that can be used for pies, ice cream pies, and other yummy desserts. To make this crust, you will need:  1½ cups (128 g) graham cracker crumbs 6 tablespoons (85 g) unsalted butter, melted ⅓ cup (75 g) sugar Food processor Medium bowl Rubber spatula or wooden spoon 9-inch pie plate Break the crackers and put them into a food processor. Pulse a few times to break the crackers up into small crumbs. You'll need about 15 to 18 crackers to get 1½ cups of crumbs. If you don’t have a food processor, transfer the crackers to a freezer bag and roll over them with a rolling pin to crush them to crumbs. Transfer the crumbs to a medium bowl and add in the melted butter and sugar. Stir to fully combine all the ingredients. The final mixture should have the texture of course sand.  To add some extra spice to your pie crust, add in ½ teaspoon (2.5 g) of cinnamon.  You don’t want to make the crust in the food processor, because the blades will make the crumbs too fine. Transfer the crust mixture to the pie plate. Use the spatula to spread it around. Evenly press the crust into the bottom and up the sides of the pie plate. To make the pie crust flat and even, gently stamp it down with a glass or measuring cup. To use the crust for a pie that requires baking, make your pie filling, fill the crust, and bake as directed. You can also place the crust in a freezer bag (in the plate) and transfer the crust to the freezer and store it for up to three months. To use the crust for a no-bake pie, blind bake the crust first. Preheat the oven to 300 F (149 C). When the oven is ready, bake the crust for seven to eight minutes. Remove from the oven, cool, and chill in the fridge for at least two hours before using.