Butter and line a 9-inch pie pan with 3 layers of cling wrap. Set aside.

Crush the cookies to a fine consistency. You can do this in a food processor OR you can put the cookies in a bag and bash them with a rolling pin until fine.

Add the cookie crumbs into a bowl and stir in the melted butter. Stir until it resembles wet sand.

Press the cookie crust into your prepared pan with your hands. try and get an even thickness on the base and up the sides.

Place the crust in the fridge to set for 15 minutes before using it in any of my pie or tart recipes. The cookie crust will keep in your fridge for up to 2 days unfilled.