Cookie crusts are quick and easy to make, and far out-shine a store-bought crust. Purchase gingersnap cookies at your grocery store; put a few cookies in a large, heavy-duty resealable bag. (Leave a small opening in the top of the bag to allow air to escape.) Using a little pressure, roll a rolling pin over the plastic bag. Continue rolling the pin over the bag until the cookies are broken into fine crumbs.

Gingersnap Cookie Crust

Ingredients:

9 inch Gingersnap Crust:

1½ cups Gingersnap Cookie crumbs

¼ cup granulated sugar

1/3 cup unsalted butter, melted

Directions:

Gingersnap Crust:

1. Preheat oven to 350 degrees F.
   
   
2. In a medium mixing bowl, combine Gingersnap crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
   
   
3. Pour the Gingersnap crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
   
   Bake:
   
4. Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven.
   
   
5. The pie crust may be cooled completely on a wire cooling rack or used warm, according to the pie recipe.
   
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