Packaged gingersnap cookies make this sweet pie crust, well, a snap—a perfect match for seasonal pumpkin, maple and eggy custard pies.
- 30 Gingersnap Cookies
- 2 T Sugar
- 4 T Butter
- Preheat oven to 350F.
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.