If you want a little more zing for your pie, then I suggest going with this cookie crust.
- 2 cups fine ginger snap crumbs
- 3 Tablespoons sugar
- 6 Tablespoons butter, melted
Preheat oven to 350.
Combine all ingredients in a bowl.
Butter a pie pan.
Spread crumb mixture in pie pan and press with fingers so that the mixture lines the bottom and sides of the pan. (Or use another pie pan to press the crust in place.)
Use fingers to form a smooth rim.
Bake the crust for 10 minutes to set the crust.*
Allow crust to cool before filling.
*No oven? No worries. Cover the crust with plastic wrap and refrigerate for 30 minutes before filling.