Gingersnap Pie Crust
- 1 cup finely crushed gingersnap crumbs
- 2 Tbsp. sugar
- 1/3 cup soft butter or margarine
Combine crumbs, sugar, butter or margarine and mix thoroughly. Press into bottom and sides of 9 inch pie pan. Place in refrigerator until firm. Chiffon-type pies are delicious in this crust.
By Robin from Washington, IA
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