Lemon Nut Cookie Crust

Makes 1 (9-inch pie crust).

20 Pepperidge Farm Lemon Nut Cookies
    (to yield about 1 1/2 cups crumbs)
3 tablespoons unsalted butter, melted and slightly cooled
1/2 teaspoon grated lemon zest
1/8 teaspoon salt
1 teaspoon vanilla extract

Heat the oven to 350 degrees F.

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

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

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 fingertips so it is even and compacted.

Bake the crust until it is golden and crisp, 6 to 8 minutes. Let it cool completely before filling it. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)