Popular recipes for graham cracker pie crust are generally based on Nabisco Honey Maid or similar mass-market, not-really-graham-flour-crackers.
Example recipe (American measurements):
1.5 cups finely ground graham cracker crumbs
1/4 cup granulated sugar
5 tbs melted butter
Combine ingredients. Press into pie pan. Blind bake for 11 to 14 minutes.
Because I live next door to a natural foods market, though, what I can most easily are all-organic, real-graham-flour crackers (Midel). These have less sugar and shortening, and more whole wheat than the Nabisco version. I also appreciate the ingredient quality of the "all-natural" brand.
My question is: how should I adapt the standard pie crust recipe to work with this kind of "healthier" graham cracker?
I tried adding slightly more sugar and butter to the standard recipe, but the resulting pie crust was still too dry, crumbly and whole-wheat tasting.
Note: I'm not making any claim as to the health value of different brands of cracker. "all-natural" and "healhier" are claims on the packaging of the crackers. I also don't care about the sugar/fat content of the resulting pie crust; the filling has enough to make counting nutrients pointless. I'm just trying to recreate the correct texture with the ingredients which are readily available to me.