Crush the gluten-free graham crackers in a food processor or place them in a plastic storage bag and then crush them with a rolling pin.
Mix the gluten-free graham cracker crumbs, melted butter, and granulated sugar together in a medium-sized bowl until combined. The mixture will be coarse and thick like wet sand.
Press the gluten-free graham cracker mixture into the bottom of a 9-inch pie pan and slightly up the sides. Press down in the pan to make sure it is tight and compact. I use the bottom of a flat measuring cup to help press the mixture down.
For a baked dessert: Bake this crust per your recipe’s directions. For a no-bake dessert: Bake for 8-10 minutes at 350°F and chill the crust for 2 hours before using it in your recipe.
Once the crust is completely cooled, wrap it in foil and then place it in a plastic freezer bag. Make sure your pie pan is freezer friendly. You can freeze the crust and keep it in your freezer for up to 3 months. Thaw overnight in your refrigerator before using it in your recipe.
For the dairy-free option, Schär or Kinnikinnick gluten-free graham crackers and Smart Balance butter.