Shortbread Cookie Crust

Desserts

Shortbread cookies work fabulously for cookie crumb pie crusts.  Their buttery quality allows them to easily to bind together into a crust.  Like graham crackers, they are a little plain-tasting, but again, that’s what you need sometimes to make your main dessert ingredient sing! 
2 & 3/4 cups shortbread cookie crumbs
1 tablespoon sugar
6 tablespoons melted butter
9-inch pie pan

No-Bake Version:

1. Make crumbs from the cookies:  In a food processor or in a sealed ziplock bag with a rolling pin.  (I usually break them in half, before making into crumbs.)
2. Melt the butter on the stovetop or microwave - don’t scorch it! 
3. Put in a mixing bowl and stir together:  cookie crumbs, sugar, and melted butter.
4. With clean hands, press the crumb crust into the pie pan - on the bottom and up the sides.  Don’t be stingy with it!
5. Chill for one hour or more before filling.

Baked Version:  Baking isn’t necessary, but it can add a bit of flavor and hold together better. 
Follow Steps 1 - 5 above.
Step 6:  Bake in preheated 350-degree oven for 8 minutes.  Let cool for at least 20 minutes before filling.