Gingersnap Crumb Crust

Preparation info

  • Difficulty

    Easy

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Method

Mix 1⅓ c. fine gingersnap crumbs, about 20 (2") gingersnaps, with 6 tblsp. soft butter or margarine until crumbly. Press mixture on bottom and sides of 8" or 9" pie pan, reserving 3 tblsp. crumbs to sprinkle on top of pie, if desired. Bake in moderate oven (375°F.) 8 minutes.