Turn a Gingerbread House into a Crazy-Good Pie Crust

Holiday treats are pretty freakin’ great. But once the celebration is over, everything changes. You may be stuck with a leftover gingerbread house right now, and what started out as festive décor is now just a massive cookie taking up space in your home. I mean, who even eats gingerbread houses anyway? They might look tasty, but biting into one would be bad news. You’ll be left with more regret than teeth. So what does any normal food-loving human do? Make a gingerbread pie crust, obviously. This is right up there with stuffing churros with leftover Halloween candy, because we’re ridiculous like that. And hungry.Sure, a stale gingerbread house can beedible—just not in its current form. But a food processor can turn it into crumbly, sugary, non-food-wasting joy. Then you can use it in a gingersnap-crusted French toast or pancake batter. You can make a flavored cream cheese or add it to oatmeal, granola, or yogurt. In other words, it can be used in everything and anything.But since pie crust is the hardest part about making pie, it only makes sense to use crumbs from a leftover gingerbread house. All you need is butter and a sweet tooth to make it happen. Done and done.Gingerbread Pie CrustYields: 1 9-inch pie crustPrep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutes