~5 cups, but more specifically, 250 grams oyster crackers
¼ tsp salt
2 basil leaves, sliced into ribbons
1 c (2 sticks) chilled butter, cut into ¼" dice
¼ c + 1 Tbsp ice water
Method
In a food processor, pulverize the oyster crackers with the salt until a very fine flour is formed. Drop in the basil and pulse 2-3 times until incorporated.
Place half of the dry ingredients into the bowl of your stand mixer. On low speed, begin incorporating the butter one handful of cubes at a time. This will take some time - don't rush it. Add the next batch only after the first is well-combined. After all the butter has been added, turn the mixer up to medium and beat for about a minute, until no streaks remain. Be sure to scrape down the bowl and the beater occasionally.
Add the remaining dry ingredients and mix on low, just to combine. Press into a 1" disk, wrap in plastic wrap, and refrigerate for at least one hour.
Before you roll, please be advised that this crust is a little crumbly. Don't let yourself get frustrated. Dust the counter lightly with flour and roll the dough out 16" round. Roll over rolling pin and fit into a 9" springform pan, and trim the edges even with the top of the pan. Patch any holes or cracks with water and scraps, as necessary. Reserve scraps, rolling into a ball and wrapping with plastic wrap, and refrigerate. Place the shell in the freezer for 20 minutes.
Preheat oven to 375F.
After the shell is sufficiently chilled, line with parchment and fill with pie weights. Bake 40 minutes, until golden. Allow to cool on a rack, then gently remove pie weights and parchment. When cool, carefully patch crust - if necessary - with reserved scraps. Set aside.