Gingersnap Pie Crust - cooking recipe

Ingredients

1/4 lb. gingersnaps
1/4 c. soft butter

Preparation

Roll
gingersnaps with rolling pin or processor to make fine crumbs.
There
should
be
1
1/4 cups of crumbs.
Blend butter and crumbs thoroughly, then pat mixture over bottom and up sides of an 8-inch pie pan into a uniform layer.
Bake in a moderately hot
oven
at
350\u00b0 for 10 minutes, then cool thoroughly
before filling with precooked or chiffon pie filling. Makes one 8-inch crust.