When making a Graham cracker or cookie pie crust, I can never get the crust "sturdy" enough to hold up while slicing the pie. Any suggestions

I've had the same problem with cheesecake crust at times, so I've started adding an extra tablespoon or two of melted butter. After you've mixed the butter into the other ingredients, grab a handful in a clenched fist. When you open your hand, if it holds together, it should do well in your crust.

Be sure to mix the graham crackers well with the butter and press firmly to form the crust. Try starting with the already-crumbly graham cracker crumbs sold in a box rather than smashing your own. If all else fails, buy a pre-made crust; they're almost as good!