Gingersnap Pie Crust
Yield: one 9-inch pie crust
- 1 1/2 cups gingersnap crumbs
- 2 tablespoons sugar
- 1/4 cup butter or margarine, melted
- Combine gingersnaps and sugar in a small bowl. Add butter; mix well. Press mixture into bottom and sides of a lightly greased 9-inch pie plate. Bake at 350° for 10 minutes. Cool.
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