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1. Use a food processor or blender to grind the Biscoff cookies into fine crumbs.
2. You can also place them in a zip-top bag and crush them into fine crumbs with a rolling pin and some arm muscle.
3. You will have about 2 cups (480ml) crumbs.
4. In a medium bowl, stir the Biscoff crumbs and melted butter together until combined.
5. The mixture will be thick, coarse, and sandy.
6. Try to smash/break up any large chunks.
7. Pour the mixture into an ungreased 8-inch (20cm), 9-inch (23cm), or 10-inch (25cm) pie dish, cake pan, springform pan, or square pan.
8. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust.
9. Do not pack down with heavy force because that makes the crust too hard.
10. Simply pat down until the mixture is no longer crumby/crumbly.
11. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard.
12. If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices.
13. For a baked dessert, pre-bake this crust per your filling recipe’s directions.
14. I usually pre-bake for 10 minutes at 350°F (177°C).
15. For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.

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