Nutty Graham Cracker Crust

Directions

1. 1
   Lightly butter pie pan and set aside.
2. 2
   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.
3. 3
   Transfer the mixture into a big bowl.
4. 4
   Run your fingers through the mixture, breaking up any bigger pieces the machine may have missed.
5. 5
   Stir in the graham cracker crumbs, cinnamon, and salt.
6. 6
   Add in the butter and mix well.
7. 7
   Mix first with a fork, then with your hands, and rub everything together thoroughly to form evenly dampened crumbs.
8. 8
   Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side.
9. 9
   Refrigerate 5-10 minutes.
10. 10
    Place on the center oven rack in a 350° oven and bake 7 minutes.
11. 11
    Let cool on wire rack before filling.
12. 12
    For ice cream pies or other icebox pies, refrigerate the thoroughly cooled pie shell for 10 minutes before filling.