16 graham crackers (1 1/2 c. crumbs)
2 tbsp. sugar
1 tsp. flour
1/4 c. melted butter

Lay crackers between two sheets of waxed paper and crush with a rolling pin to make fine crumbs. Add remaining ingredients and mix well. Press firmly into a 9" buttered pie pan to make an even layer of uniform thickness and a rim with a symmetrical shape. If pie is to be topped with meringue, spread on butter and bake as usual. Chill for at least 45 minutes in refrigerator before filling with a cooled pre-cooked or chiffon filling. Makes 1 (9") crust.