The cookie crust for this recipe is a wonderful secret and I use it as the base of many pies now. I take several shortcuts with this recipe. I live in the tropics so I rarely chill things as it just goes soft within 5 minutes. So I just press the dough straight into a Pyrex flan tin (or similar table suitable dish that can tolerate the oven). I save any rolling for the lattice top and I'm not that fussy with how it looks as it comes out well and homemade looking and disappears so quickly. I use the big 800g + tins of plums and often use 2 tins as I like plums. This crust works will with other fruit that is pie friendly.