Gingersnap Piecrust

  • 1-1/2 cups gingersnap crumbs
  • 1/4 cup sifted confectioners' sugar
  • 1/4 teaspoon ground ginger
  • 1/3 cup melted butter
  1. Combine all ingredients in a medium bowl, and mix well. Firmly press the crumb mixture evenly into a 9-inch pie plate.
  2. For unbaked, refrigerator pies, chill crust for several hours before filling. For baked pies, bake crust at 375°F for about 8 minutes.


Ready in: 30 Min

Kitchen tools you'll need for Gingersnap Piecrust:
Food Processor or Pastry Blender, Mixing Bowl, Pie Baker

Recipe editor Patricia Mitchell