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Place cookies in a large gallon size ziploc bag. Seal all but 1” of the bag (so air can escape) and roll with a rolling pin until the cookies are a fine crumb. You can also use a food processor, if you have one.
Place cookie crumbs, sugar, and butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 9” pie plate and press until it’s very compact.
Chill crust for 1 hour before filling.