Blend in a food processor for approximately 3-5 minutes, then press into a pie tin.
You can freeze it like this to fill later, or fill and bake immediately. If freezing, be sure to freeze in the pie pan inside of a large ziplock bag or air-tight container.
NOTE: Not recommended as a top crust.
Note that some pans may require being oiled for this crust not to stick. While I didn't use any, you may need to.Please note that the nutrition data below is a ballpark figure. Exact data is not possible.