Nutty Graham Cracker Crust

Has a distinct nutty flavor that goes well with many pie fillings.

Lightly butter pie pan and set aside.

Combine nuts , brown sugar , and flour in the container of a food processor.

Process in a number of long bursts until the nuts are very finely chopped.

Transfer the mixture into a big bowl.

Run your fingers through the mixture , breaking up any bigger pieces the machine may have missed.

Stir in the graham cracker crumbs , cinnamon , and salt.

Add in the butter and mix well.

Mix first with a fork , then with your hands , and rub everything together thoroughly to form evenly dampened crumbs.

Spread the crumbs evenly and loosely in the pie pan , pressing them into the bottom and up the side.

Refrigerate 5-10 minutes.

Place on the center oven rack in a 350 oven and bake 7 minutes.

Let cool on wire rack before filling.

For ice cream pies or other icebox pies , refrigerate the thoroughly cooled pie shell for 10 minutes before filling.

walnuts, light brown sugar, all-purpose flour, graham cracker crumbs, ground cinnamon, salt, unsalted butter