Mix all the ingredients in a medium bowl.

Pour mixture into a 8 or 9 inch pie plate and press into the bottom and sides with your hands, getting it spread out as evenly as possible. I recommend using the back of a measuring cup to compact the crumbs well and smooth out the crust after you spread it evenly with your hands.

Refrigerate approximately 2 hours. This allows the butter to set up and keep the crust together.

OPTIONAL: If you prefer, you can bake the crust instead in a 350° F oven for 10 minutes. Remove from oven and allow to cool completely before filling.