Crumble Crusts

Almost any crispy cookie will work, including sandwich cookies and chocolate-covered cookies. We use unsalted butter, so we can add the seasoning ourself and better control the flavor. Use a small metal measuring cup to press the cookie crust dough evenly into the bottom and sides of a pie plate. Also, baking a crumb crust before adding the filling helps the mixture hold together and brings out the flavor.

Biscotti

Any flavor of the crispy Italian biscuits will work. We like chocolate but any flavor will do.

• 2½-2¾ cups biscotti, crushed
• ¼ cup sugar
• ½ teaspoon salt
• 1 stick unsalted butter, melted

Gingersnaps

The spiciness of ginger pairs perfectly with pumpkin or fruit fillings. We like the ginger cookies from World Market or Trader Joe’s Ginger Snaps.

• 2½-2¾ cups gingersnap cookies, crushed
• 3 tablespoons light brown sugar, packed
• 1 teaspoon ground ginger (can substitute cinnamon or nutmeg)
• Pinch of salt
• 4 tablespoons unsalted butter, melted

Shortbread Cookies

Ground nuts add extra flavor to these buttery cookies.

• 2½-2¾ cups shortbread cookies, crushed
• ¼ cup toasted pecans, finely chopped
• 1 tablespoon sugar
• ½ teaspoon salt
• 4-6 tablespoons unsalted butter, melted

To make a crumble crust Add cookies to food processor bowl and pulse until finely ground. Add remaining dry ingredients and mix. Add butter and mix. Press dough firmly in an even layer on bottom and sides of an ungreased 9-inch pie pan. Bake in a 350-degree oven for about 8 minutes. Cool before adding the filling of your choice.

A caveat: These won’t slice as neatly as a flour crust — that’s the way the cookies crumble.