Gingersnap Crust

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/9/2020

Packaged gingersnap cookies make this sweet pie crust, well, a snap—a perfect match for seasonal pumpkin, maple and eggy custard pies.

15 min Prep: 10 min Cook: 5 min
Serves: 10 Save

Ingredients (3)

  • 30 Gingersnap Cookies
  • 2 T Sugar
  • 4 T Butter

Directions

  1. Preheat oven to 350F.

  2. Combine cookies and sugar in the bowl of a food processor and process until fine crumbs form. Transfer to a bowl. Stir in butter and mix until well blended. Press into the bottom and up the sides of a 9-inch glass pie pan. Bake 5 minutes; remove from oven and let cool.

Smoky Cranberry Mezcal Madras

The Bar

Ingredients (5)

  • 1.5 oz. Casamigos Mezcal
  • 1 oz. Orange Liqueur
  • 0.5 oz. Lime Juice
  • 1 oz. Cranberry Juice
  • Sugared Cranberry Garnish
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