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Gingersnap Crust

Yield: 1 Servings

Ingredients and directions for this recipe

1 1/4 c Gingersnap crumbs
1/3 c Butter or margarine, at room
-temperature

Recipe from: Famous Desserts Cookbook

"Crumb crusts can be cooked or not, but the very slight extra effort
expended on the baked kind will repay with a crust of greater stability and
better flavor. Some cooks like to sprinkle the top of the pie filling with
crumbs, rather than garnish with whipped cream or a topping; if extra
crumbs are required, increase the ingredient by about a fourth. If you own
a food processor, use the chopping blade to make fresh crumbs in a flash."

Makes one 9-inch pie shell

Seven outstanding crumb crusts! Mix 'n' match with your favorite pie
fillings.

See also:
Previous recipe Gingersnap Crumb Crust
Next recipe Gingersnap Gravy

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