Gingersnap Piecrust

1-1/2 cups gingersnap crumbs
1/4 cup sifted confectioners' sugar
1/4 teaspoon ground ginger
1/3 cup melted butter

Combine all ingredients in a medium bowl, and mix well. Firmly press the crumb mixture evenly into a 9-inch pie plate.

For unbaked, refrigerator pies, chill crust for several hours before filling. For baked pies, bake crust at 375°F for about 8 minutes.

Note: Here are links to more piecrust recipes.

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