Gingersnap Pie Crust

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 and perfect for the holiday season.

Gingersnap Cookies Butter Organic Cane Sugar


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 process until they are broken down into fine crumbs.

STEP 2: Transfer crumb mixture to the prepared pie plate.

STEP 3: 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. Let it cool before filling.

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