This easy Gingersnap Pie Crust recipe is made with just 3 ingredients! Simple to make into a gluten-free and dairy-free pie crust for those with dietary restrictions.
Perfect for no bake pie fillings or in lieu of traditional pie crust, this gingersnap cookie crust adds ginger flavor and goes perfectly with sweet pies and tarts.
Why you'll love this recipe
- Great for holiday pies
- Only 3 ingredients
- Can be made gluten-free and vegan
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Gingersnap cookies - Crunchy gingersnap cookies instead of soft and chewy homemade gingersnap cookies work best here. To ensure this remains a vegan gluten-free pie crust, use store-bought cookies that are free from both.
Butter or vegan butter - To keep things dairy-free while adding a buttery flavor to the crust, choose vegan butter. If dairy is not a concern, you can use unsalted butter.
Organic cane sugar - Just a little bit of this vegan-friendly sweetener goes a long way to a delicious gingersnap crust.
Before you start: Grease a 9-inch pie plate or pie pan. Set aside.
Step 1: Break cookies in half as you put in them in the bowl of a food processor. Add cane sugar. Pulse to break up cookies and then continuously process until they are broken down into fine crumbs.
Step 2: Add melted butter as you pulse the gingersnap crumbs until evenly incorporated (should resemble wet sand). Add additional tablespoon melted butter to the crust mixture if needed.
Step 3: Transfer crumb mixture to the prepared pie plate. Press crust crumbs into even layer on the bottom and up the sides. Use the flat bottom of a cup to help pack and smooth sides and bottom. Chill in the refrigerator for 20 minutes.
Step 4: Preheat the oven temperature to 325 degrees Fahrenheit. Bake the gingersnap cookie crust for 10-12 minutes. It will start to turn golden. It's a good idea to let it cool completely before filling.
How to Store
If you are not ready to use the gingersnap crumb crust once it has cooled to room temperature, wrap it in plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
How to Serve
This simple pie crust is just as delicious with a creamy pumpkin pie filling as it is with a vegan custard filling with fresh berries. A perfect addition to the Thanksgiving table or any holiday celebration.
And to help prep with Thanksgiving day and or any holiday season dinner, this crust can be made ahead of time. Almost any pie filling you use with this crust, a dollop of whipped cream or homemade caramel sauce are great garnishes.
Yes! This is a great crust recipe to use in a tart pan with a removable bottom.
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Gingersnap Pie Crust
- 8 ounces (2 cups crumbs) gluten-free vegan gingersnap cookies or regular gingersnaps for non-GF/vegan
- 1 tablespoon organic cane sugar
- 4 tablespoons vegan butter, melted and cooled slightly or regular unsalted butter for non-vegan/dairy-free
- Grease a 9-inch pie dish or pie pan. Set aside.
- Break cookies in half as you put in them in the bowl of a food processor. Add cane sugar. Pulse to break up cookies and then continuously process until they are broken down into fine crumbs.
- Add melted butter as you pulse until it is evenly incorporated (should resemble wet sand). Add additional tablespoon melted butter if needed.
- Transfer crumbs to prepared pie plate. Press crumbs into even layer on the bottom and up the sides. Use the flat bottom of a cup to help pack and smooth sides and bottom. Chill in the refrigerator for 20 minutes. Preheat the oven to 325 degrees Fahrenheit.
- Bake the crust for 10-12 minutes. It will start to turn golden. Let the crust cool to room temperature before filling.