Add the gluten-free graham crackers to a food processor. Process until finely ground.

Place the gluten-free graham cracker crumbs in a large mixing bowl.

Add the brown sugar, salt and any optional flavorings, like cinnamon. Stir to combine.

Pour in the melted butter. Stir until combined and the graham crackers are completely moistened and the crust mixture resembles wet sand.

Pour the graham cracker mixture into your pie dish or baking dish. Use a 9-inch pie dish, 9-inch tart pan, 8-inch square baking dish, or 9-inch springform pan (see notes).

Press to the bottom and sides of the pie pan until even. You can use your hands or the bottom of a measuring cup to get an even layer.

For a baked graham cracker crust, bake the crust at 350°F (177°C) for 8-10 minutes, until the crust is fragrant and lightly browned. Let cool briefly for 5-10 minutes, before filling as instructed in your specific recipe.

For a no-bake gluten-free graham cracker crust, place the pie crust in the refrigerator and chill until ready to serve. A no-bake pie crust is more delicate than a baked one, so you'll want to keep it chilled until just before serving so it doesn't fall apart.