Gingersnap Cookie Crust
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.
Recipe type: Dessert | Pie Crust | Crumb Crust | Cookie Crust
Pan: One 9" Pie Pastry Prep: Bake Before Filling Oven Temp: 350° Yield: Single Crust 9" Storage: Cover, Room Temperature or Refrigerate
- 1½ cups Gingersnap Cookie crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
Preheat oven to 350 degrees F.
- In a medium mixing bowl, combine Gingersnap crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
- 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: 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.
- The pie crust may be cooled completely on a wire cooling rack or used warm, according to the pie recipe.