Gingersnap Crumb Crust
Makes 1 (9-inch) crust
  • 2 cups (200 grams) gingersnap crumbs
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, whisk together ginger snap crumbs, brown sugar, and salt. Add melted butter, stirring until well combined. Using the bottom of a measuring cup, gently press crumb mixture into bottom and up sides of a 9-inch pie plate.
  3. Bake for 10 minutes. Let cool completely on a wire rack.
Recipe by Bake from Scratch at