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Gingersnap Crust

Yield Makes 1 (9-inch) crust


  • 1 1/2 cups gingersnap crumbs (about 26 cookies)
  • 2 tablespoons sugar
  • 1/3 cup butter or margarine, melted

How to Make It

  1. Stir together all ingredients. Press into bottom and up sides of a 9-inch deep-dish pieplate.

  2. Bake at 350° for 8 to 10 minutes. Cool on a wire rack.