In a medium-sized mixing bowl, combine the crumbs, sugar, and butter.
Press the mixture into the bottom and partway up the sides of a 9-inch pie pan or springform pan. I use a tool called a pie tamper...it's quite handy!
If you're using a 9-inch non-deep dish pan, you'll likely have 1/4 to 1/2 cup of extra crumb mixture. This can become a garnish for the pie, if you like.
To blind-bake the crust, place it in a preheated 375°F oven for 15 minutes, just until set and you smell the cookies toasting. Remove the crust from the oven, cool on a rack, and finish with the filling of your choice.
See Recipe Notes for variations to make a cookie crust