Gingersnap Crust

Ingredients: XXT

• 1-1/2 C Gingersnap crumbs
• 1/4 C Sifted confectioner's sugar
• 1/4 t Ground ginger
• 1/3 C Melted butter

Directions:

Combine all ingredients in a medium bowl, and mix well. Firmly press the crumb mixture evenly into a 9-inch pie plate.

For unbaked, refrigerator pies, chill crust for several hours before filling. For baked pies, bake crust at 375° for about 8 minutes.