lemon nut cookie crust

Directions

1. 1

   Lemon Nut Cookie Crust Makes 1 (9-inch pie crust)

2. 2

   20 Pepperidge Farm Lemon Nut Cookies (to yield about 1 1/2 cups crumbs) 3 tablespoons unsalted butter, melted and slightly cooled 1/2 teaspo

3. 3

   Place the cookies in the work bowl of a food processor and process them until they are finely ground

4. 4

   Combine the crumbs, butter, lemon zest, salt and vanilla extract in a medium-size mixing bowl and stir until the crumbs are moistened

5. 5

   Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your finge

6. 6

   Bake the crust until it is golden and crisp, 6 to 8 minutes

7. 7

   Let it cool completely before filling it

8. 8

   The crust may be wrapped in plastic wrap and frozen for up to 1 month.)