GRAHAM CRACKER CRUST
From Billie Reid
Roll graham crackers, gingersnaps, zweiback or cookies into fine crumbs to make 1 1/4 cups crumbs on waxed paper or board. Or make crumbs with food chopper.
Thoroughly mix 1 1/4 cups fine crumbs with 1/3 cup soft or melted butter. **Add 1/4 cup sugar if using graham crackers, 2 T. sugar if using zweiback. For faster mixing, use finger tips instead of spoon.
Press mixture evenly in greased deep 9" pie pan, using tablespoon.
Press edge with finger tips to extend a little above pan.
Bake crumb crust in 350 moderate oven for 10 minutes; crust should not brown.
Chill before filling with gelatin mixture.
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