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Preheat the oven to 250°F with a rack in the center. Line a baking sheet with parchment.
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Arrange the cubed bread in a single layer on the lined baking sheet.
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Bake the bread cubes for 1 hour, or until bone dry and crisp.
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Cool the bread cubes on the baking sheet for about 5 minutes, then transfer to a food processor.
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Grind the bread cubes to the consistency of coarse sand, processing in batches, if necessary. Measure out 1 1/4 cups breadcrumbs (130g to 140g, depending on the type of bread).
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Increase the oven temperature to 350°F.
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In a medium bowl, combine the crumbs, butter, sugar, and salt, stirring until homogenous and evenly moist. Your hands are the best tool here.
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Transfer the crust mixture to a 9" or 10" pie pan or a 9" or 9 1/2" round tart pan. (If using a tart pan with a removable bottom, place it on a baking sheet first.)
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Using a metal measuring cup or flat-bottomed drinking glass, compress the crust, pressing firmly to form an evenly distributed crust roughly 1/4" thick. Pack the sides first to ensure even distribution and prevent the bottom from being too thick.
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Bake the press-in pie crust for 10 to 12 minutes, or until the crust is a shade darker than it was before baking. (Baked crust color will vary depending on the type of bread that's used.)
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Fill the crust as desired and bake as directed in your recipe. See “tips,” below for filling suggestions.
