I love to make this crust for a cream pie at Thanksgiving. It is easier than a graham cracker crust and makes a large 10 inch pie or a deep dish 9 inch. Finely chopped toasted nuts are good in it about 1/4 cup after chopping. I expecially like toasted almonds. The browned butter makes a very nice flavor and worth the effort, then you can just finish making the crust in the pan you browned the butter in.
COOKIE PIE CRUST: Melt 1/2 C. real butter in a large saucepan and cook over med heat until it starts to brown a nice carmel color. (this will go fast and you need to watch it carefully or it will brown too quickly and burn) Remove from the heat and quickly stir in 1/4 C. sugar 1 tsp. vanilla, 1/4 tsp. salt and 1 1/2 C Flour. (add nuts here) Crumble together and press into a 10 inch pie plate making the sides as even as possible around the top. Bake in a 350 oven for 10-12 minutes or until it starts to brown.