In a large bowl, combine dry ingredients and whisk well. Add melted butter, molasses, vanilla extract, egg, and milk and stir until a soft dough forms.
Dump dough out onto a piece of parchment that's been cut to fit your baking sheet (mine is 12 by 18 inches). Roll out to about ⅛ to ¼-inch thick, covering the entire surface of the parchment. It doesn't have to be exact if you're using it to make graham cracker crumbs.
Score the sheet of dough into rectangles using a pizza or pastry wheel (or a knife) and a straight edge or ruler. Use the non pointy end of a wooden skewer (or a fork) to poke holes throughout the dough.
Bake the graham crackers for 30-33 minutes, or until lightly browned and slightly puffy. They will crisp up upon cooling completely.
Making the Crust
Preheat the oven to 350° F.
In the bowl of a food processor, process broken up graham crackers into coarse crumbs. Add sugar and 3 tablespoon butter and pulse until the texture of wet sand (if it doesn't stick together when pressed between your fingers, add 1 more tablespoon of melted butter and process again). Press mixture onto the bottom and up the sides of a pie plate. Use something with a flat bottom, such as a measuring cup or a glass, to press the crumbs together.
Bake for 10 minutes. Allow to cool before filling as per your favorite recipe instructions.
Keyword crumb crust, Gluten Free, graham cracker crust, graham crackers