basic sweet pie crust

This is my go-to sweet pie crust. It is very quick and easy to prepare, great when you do not want anything to distract from the filling. It can be used as a base for no-bake pies and cheesecakes, but also as a base for baked pies. In the latter case, blanch the crust in the oven at 180°C for about 10 minutes to avoid it becoming soggy.

• Prep: 10 min.
• Makes: 1 crust for a 26 cm tin

Ingredients

• 300 g plain vanilla cookies
• 150 g unsalted butter, melted

Method

1. Grind the cookies in the food processor until they have a sandy texture. Transfer to a large bowl, then add the melted butter and mix with a fork until moist and homogenous.
    
   
2. Spread over the base and sides of your pie tin, pressing down with the back of a spoon to compact the crust.