Break graham crackers into small pieces. Place in a zip lock bag, fasten opening and press with a rolling pin or a large jar to make crumbs. This should produce 1 1/4 cups of Graham cracker crumbs.
Empty into a bowl. Add melted butter and mix well with a fork.
Using the back of a spoon, press the crumb mixture evenly on the bottom and up the sides of a 9 inch pie plate.
Chill in refrigerator for 3 hours or longer before filling.