Oops. Sorry to assume that. As far as the OP, I always used one stick of butter placed in the pie plate and melted in the microwave. And then added one packet of graham cracker crumbs from the food processor, with 1/4 cup sugar sprinkled on top. Mix with a fork and press into shape. Never crumbled or needed refrigeration. And I used to use this crust in my cheesecakes, which I baked daily for 13 years in my restaurant.
As far as the fig crust, the figs just act as a binder instead of the butter and are naturally extremely sweet so no sugar is necessary. Of course, it's nice to have a fig tree which I do. I usually puree about 4-5 quarts and freeze so that I have enough for the year. All the hundreds of others just get eaten fresh.