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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 12

Chilling Time 20

Total Time 42

Servings

Calories 159kcal

Author Tessa

Ingredients

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

Instructions

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.

Notes

To store: If you are not ready to use the 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.

Nutrition