Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Gingersnap crumbs (page 37) 3 tablespoons sugar Pinch salt 4 tablespoons ( 1/2 stick) unsalted butter, melted

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix the crumbs, sugar, and salt. Add the butter and stir until evenly combined. (You don't need to worry about overworking a crumb crust.) Press this mixture into an 8- to 10-inch pie tin with your fingers, striving to make the distribution and thickness (⅛ inch) of the crumb crust as even and compacted as possible. If you're using an aluminum tin and you have a spare, press the spare tin on top of the crumb crust and put pressure on the top tin to make the crumbs more compact. Remove the second aluminum tin. Refrigerate the crust for 30 minutes. Preheat the oven to 350°F. Bake the crust for 8 minutes uncovered, until it begins to smell good and is lightly browned near the crust edge. Cool at room temperature and refrigerate (or freeze for an ice cream pie) before filling.


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