Page 48 - United States of Pie

Gingersnap Crust

Spicy and crunchy, this crust, made from crisp, store-bought
gingersnap cookies, is an aromatic alternative to the graham cracker
crust. Try this crust with citrus-flavored fillings, such as the Meyer
Lemon Cream Pie. The warm, perfumed flavor of the gingersnaps
adds an extra brightness to creamy pies.

Makes one 9-inch piecrust

1¼ cups (5 ounces) gingersnap crumbs
¼ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter, melted

Preheat the oven to 350°F.
In a medium-size bowl, mix together the gingersnap crumbs, salt,
and butter until the mixture is evenly moistened and the crumbs have
darkened slightly and begun to clump together. Pour the mixture into
a pie plate. Using your hands, press and flatten the crumb mixture

evenly over the bottom of the plate, working it up to cover the sides
as well. Press firmly; there should not be any cracks or holes in the
crust.
Bake for 10 to 12 minutes, or until the crust is beginning to brown
at the edges.