Gingersnap Crust

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/9/2020

Packaged gingersnap cookies make this sweet pie crust, well, a snap—a perfect match for seasonal pumpkin, maple and eggy custard pies.

15 min Prep: 10 min Cook: 5 min
Serves: 10 Save

Ingredients (3)

  • 30 Gingersnap Cookies
  • 2 T Sugar
  • 4 T Butter

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Preheat oven to 350F.

  2. Combine cookies and sugar in the bowl of a food processor and process until fine crumbs form. Transfer to a bowl. Stir in butter and mix until well blended. Press into the bottom and up the sides of a 9-inch glass pie pan. Bake 5 minutes; remove from oven and let cool.