Ginger Snap Cookie Crust
A subtle crust offers the perfect complement to the bold flavors of the season.
- 5 ounces gluten-free vanilla sandwich cookies 2/3 cup
- 4 ounces gluten-free ginger snaps 2/3 cup
- 4 tablespoons unsalted butter melted
- ½ teaspoon salt
Preheat the oven to 350ºF. In a food processor, process vanilla sandwich cookies into fine crumbs and place the crumbs in a medium bowl. Repeat with the ginger snaps. Stir in the melted butter and salt.
Using the back of a spoon or measuring cup, press the cookie crumbs evenly across the bottom and around the sides of a 9-inch pie plate. Bake until set, 5-7 minutes. Cool completely before filling.
Photography by Stephen DeVries
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