You'll find recipes for both methods, as well as some that you score but not cut completely through, then you can snap them apart (supposedly ;-). I like to run the dough docker over the dough (which pokes holes in the dough), then cut. I use a ruler to keep things straight and even. I like to use a nice scalloped dough cutter or even a cookie cutter; and when I'm in a hurry I cut the dough with a pizza cutter. I use a pizza cutter for cutting square biscuits and square English Muffins. Cutting things into squares saves time and you avoid second cuts. Second cuts are made with the dough left after the first cuts. When reworked and rolled out again, the resulting products tend to be tough after so much manipulation because the gluten is over-worked. You just may want to try several recipes and different methods until you find the one you like. -Grainlady

These are easy, plain, and quick to make. They are sort of free-form crackers, so I think to break them up in smaller portions when no one is looking might be the way to go. Kraxy Krackers 2 3/4 cups unbleached flour 2-4 TB sugar 1/2 t. salt 1/2 t. baking soda 1/2 cup real mayonnaise 8 oz. carton plain yogurt In a large mixing bowl, stir together flour, sugar, salt, and soda. With a pastry blender, cut in mayonnaise until well mixed and coarse crumbs form. Stir in yogurt. With your hands, firmly press dough into a ball. Cut into 16 equal pieces: first cut ball of dough into quarters, then cut each quarter into fourths. On a pastry cloth with a covered rolling pin, roll each piece to 1/16-inch thickness. Each quarter will be an uneven round. Place a few inches apart on ungreased cookie sheets and sprinkle lightly with salt. Prick all over each cracker with a fork. Bake in a preheated 400 degree F oven until lightly spotted brown - 6-7 minutes. With a wide metal spatula, remove to wire racks to cool. Store in a tightly covered tin until ready to serve. Makes 16 huge crackers.

I used to buy the premade crusts and there's some good ones and some bad ones. I never remember which are good and which are bad since it's so infrequent but it will work. Also, I like to use vanilla wafers for a crumb crust. I've thought about buying the crumbs but really, putting them in a bag and beating the daylights out of them with a rolling pin or a rubber mallet is SO satisfying at times. I can relieve frustration and whomp them cookies so fine they're perfect for a crust. For MY pie, not someone else's. Do it your way and enjoy it.

I looked at getting Honey Maid graham crackers from Amazon Fresh. They have them, but according to the comments they're not the real deal. Reduced size and people don't like them. The reviews for Annie's are worse. They don't have any alternatives that look better. The reviews for Nabisco Classic and Amazon's Happy Belly are mixed. TJ's discontinued the good ones, and what they have now look like they're from the big makers and have just awful reviews--worse than the rest. I'm not making my own just to make crust. The new graham crackers don't even look good in pictures. They're the wrong color and look dry. Ugh! I'm sorry, Olychick, but I'm not doing it.