Gingersnappy Piecrust

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Gingersnappy Piecrust: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

Cooking oil spray

About 3 cups all-natural, high-quality gingersnaps (choose organic to avoid high-fructose corn syrup, such as MIDEL organic Old-Fashioned Gingersnaps)

1/4 cup (55 g) butter, melted

Cooking Instructions:

Preheat the oven to 325°F (170°C, or gas mark 3). Spray a 9-inch (23-cm) pie plate lightly with cooking oil and set aside.

Break the cookies up and add them to a food processor. Pulse and then process until the mixture forms crumbs. You’ll need enough cookies to make about 1 1/2 cups (175 g) crumbs. Drizzle in the butter and pulse until the mixture holds together. Press firmly into the pie plate to form a thin, even crust. Bake for 5 minutes, cool, and fill with desired filling.