Piecrust – Gingersnap Crust

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  • Ingredients
    2 cups fine gingersnap crumbs (about 36 cookies)
    2 Tbsp. sugar
    1/2 cup (1 stick) butter, melted

    Yields: 1 crust (9-inch)

  • Nutritional Information

    Per Serving

    Good Source: Iron

    Calories: 245

    Total Fat: 15 g
    Saturated fat: 8 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 5 g

    Cholesterol: 31 mg
    Sodium: 208 mg
    Carbohydrates: 27 g
    Dietary Fiber: 1 g
    Protein: 2 g
    Vitamin A: 355.5 IU
    Vitamin D: 8.5 IU
    Folate: 27.8 mcg
    Calcium: 27.7 mg
    Iron: 2 mg
    Choline: 5.4 mg

    Vitamin C: 0 mg
    Vitamin E: 0.9 IU
    Trans Fat: 0 g
    Sugars: 9 g
    Potassium: 112.5 mg
    Magnesium: 15.7 mg
    Selenium: 1.8 mcg
    Phosphorus: 29.6 mg
    Vitamin B12: 0 mcg
    Vitamin K: 1.8 mcg
    Vitamin B6: 0 mg
    Copper: 0.1 mg
    Vitamin B1 – Thiamin: 0.1 mg
    Manganese: 0.5 mg
    Zinc: 0.2 mg
    Vitamin B2 – Riboflavin: 0.1 mg
    Vitamin B3 – Niacin: 1.5 mg
    Omega 3: 0.1 g
    Omega 6: 0.8 g


  1. HEAT oven to 350°F. MIX cookie crumbs and sugar in medium bowl. DRIZZLE butter over crumbs while stirring and tossing with fork until evenly moistened.

  2. PRESS crumb mixture evenly and firmly against bottom and sides of 9-inch pie plate.

  3. BAKE in 350°F oven until center is firm to the touch and edge is lightly browned, 8 to 10 minutes. COOL completely on wire rack.

Insider Info

Prepare this easy ginger crust as a foundation for Thanksgiving pumpkin pie or other fruit pies.

Gingersnap crumbs: Process cookies in blender or food processor, or place in plastic bag, seal bag and crush with rolling pin or flat side of meat pounder.

If edge of crust starts to get too dark, wrap a band of aluminum foil around the pie plate, crimping lightly around rim to shield edge from the heat.