This is one of the easiest gluten-free pie crusts to make, especially if you use store-bought or mail-ordered gluten-free ginger snaps. (My favorites are the ones by Mi-Del.)
Prep Time: 0:10
Cook Time: 0:08
Ingredients:
- 2 cups ground gluten-free ginger snap cookies (35 to 38 cookies)
- 2 Tbsp sugar
- 1/3 cup butter or margarine, melted
Preparation:
Preheat the oven to 350 F.
Put the cookies and the sugar into your food processor and pulse until you have fine crumbs. Then add butter and pulse until moist clumps form.
Press the crumb mixture into bottom and up the sides of a lightly greased pie plate.
Bake until golden, about 8 minutes. Let cool.
