6 1/2 ounces (approximately 12) digestive biscuits, preferably Gentilini Osvego 1/4 cup sugar 1/8 teaspoon salt 1/4 cup (1/2 stick) plus 1 tablespoon butter, melted

Step 1 In the bowl of a food processor, pulse the cookies, sugar and salt until sandy in texture, then add the melted butter and pulse a few more times to combine. Turn out the mixture into a buttered 9½-inch deep-dish pie plate, pressing evenly onto the sides and bottom to form a crust with uniform thickness. Freeze the crust and, just before filling and baking, run a pairing knife around the top edge to trim the cookie crust cleanly.

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