In a medium mixing bowl, whisk together the graham cracker crumbs, sugar, and cinnamon until fully combined. This ensures the sweetness and spice are evenly distributed.

Pour in the melted butter. Using a fork, stir (or “cut in”) the butter until the crumbs are evenly moistened and the mixture resembles wet sand.

Transfer the crumb mixture into a 9-inch pie pan. Using the back of a large spoon or the bottom of a measuring cup, firmly press the mixture into an even layer across the bottom and up the sides of the pan. Take your time to pack it tightly—this helps the crust hold together when sliced.

For a no-bake pie or cheesecake, cover and refrigerate the crust for at least 2 hours before filling to let it set.

For baked pies, preheat the oven to 350°F. Bake the crust for 7–8 minutes, or as directed in your recipe, until lightly golden and fragrant. Allow it to cool before adding the filling.