How to keep graham cracker crust from falling apart Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing.  No matter what I try, either following the receipe exactly,increasing or decreasing the amount of butter, slicing it when it is cold and hot, it always crumbles. There must be a way to succeed or they wouldn't call them squares. Anybody know the secret?
It's unrealistic to expect a graham cracker crust to slice perfectly. However, it shouldn't fall apart completely. The problem could be in the ingredient amounts, the baking time, or in not pressing it effectively. Check this out

http://www.makeitlikeaman.com/2014/01/11/graham-cracker-crust/

and see if it helps. It has a good method for pressing.