This easy crust is kid-friendly to make and pairs well with
any chilled, pudding-style filling or cheesecake. A scale will give you the most
precise measurement. If you don’t own one, be sure to finely grind or crush your
cookies before you measure them. A food processor makes quick work of this,
or you can place the cookies in a resealable plastic bag and powder them with
a rolling pin. Lots of cookies work well here; just make sure they are dry and
crispy. Gingersnaps, chocolate wafer cookies, and shortbread are fine. Big, chewy
cookies with chocolate chips or dried fruit will not work and should be avoided.
Preheat the oven to 350°F and position an oven rack in the center. Put the cookie
crumbs and the sugar in the medium bowl and stir well with a spatula to blend. Add
the melted butter and stir until all the crumbs are evenly moistened. Transfer the buttered
crumbs to the pie pan. Use the heel of your hand, a tart tamper, or the bottom of a drinking
glass to press the crumbs from the center outward into an even layer across the bottom of
the pan. Use your thumbs to press the crumbs up the side of the pan and level them at
the rim.
Bake for 8 to 10 minutes, until lightly colored and fragrant. Transfer to a rack to cool
completely.
Storing: Store at room temperature covered in plastic wrap.
