Butterscotch Pie with Curry Crust

Place a rack in middle of oven and preheat to 325 °F. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop. Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand. Transfer mixture to a 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20 –25 minutes. Transfer pie dish to a wire rack and let crust cool. DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.