Gingersnap Pie Crust

1. 1

   Roll

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   gingersnaps with rolling pin or processor to make fine crumbs.

3. 3

   There

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   should

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   be

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   1

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   1/4 cups of crumbs.

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   Blend butter and crumbs thoroughly, then pat mixture over bottom and up sides of an 8-inch pie pan into a uniform layer.

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   Bake in a moderately hot

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    oven

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    at

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    350u00b0 for 10 minutes, then cool thoroughly

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    before filling with precooked or chiffon pie filling. Makes one 8-inch crust.

* Per serving · 4 servings · Values may vary.

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