Good with refrigerated pies.

For 9 inch pie:
1 1/2 c. cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted
For 8 inch pie:
1 1/4 c. cracker crumbs
2 tbsp. sugar
1/4 c. butter, melted

Heat oven to 350 degrees. Mix cracker crumbs and sugar in bowl. Add butter; mix thoroughly. If desired, save 1/4 cup mixture for topping. Press remaining mixture firmly and evenly against bottom and sides of pie pan. Bake 10 minutes. Cool; fill with chiffon or cream-type filling.

Ginger, Chocolate or Vanilla Cookie Crust: Make crust (above) except use gingersnaps or chocolate or vanilla wafers in place of crackers and omit sugar.