Gingersnap Pie Crust
|Butter||1⁄2 Cup (8 tbs), softened|
Crush gingersnaps with a rolling pin; measure out 1 1/4 cups.
Place in a bowl and add sugar and cinnamon.
Blend in softened butter with a fork and mix well.
Press crumb mixture with the back of a spoon into a 9-inch pie plate.
Bake crust in a moderate oven (350° F) 10 minutes.
Cool before filling.
Good with pump- kin chiffon mixture.
Makes one 9-inch pie shell.