I also think the "real" crackers crushed are better than the boxed crumbs.
I don't know what recipe you are using for your crust....but if you bake the crust for about 10 minutes and then cool it , before you fill it, the sugar will melt and sort of hold the crust together before you add the wet ingredients....that is assuming you have enough sugar in the recipe.
Linda C

Yesican: I saw Paula Deen cut her alum pie pan with scissors so as to not disturb the pie crust. It seemed to work. In a 9 x 13 pan you might try brushing the crust with an egg wash and baking before adding the topping. That might keep it from breaking apart when removing pieces.
Good luck.

Thanks for the ideas. I did bake the crust but I didn't brush it with egg. Maybe I pressed the crust down too hard? It was very hard to get under it with anything.

Did you butter the pan before you put the crust in? That helps a lot.
Linda C

Linda, I didn't butter the pan! The recipe didn't say to so I didn't. I bet that would make all the difference.

I think the boxed cracker crumbs are a little too fine so they don't taste as good.

I too would suggest cooking the crust just a little bit. You may also want to experiment with the amount of butter or margarine you use with the crumbs. I find sometimes my crusts fall apart, but other times they don't; I haven't really figured out why though. Maybe it's the pan?