Ginger Snap Pie Crust - Vegan, Thermomix - cooking recipe

Ingredients

240 g ginger snaps, check to make sure they're vegan
40 g oil, neutral flavored
20 g brown sugar (optional)
1 pinch salt

Preparation

Preheat oven to 350\u00b0 F (180\u00b0C).
Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
Press into pie or tart tin.
Bake for 10-15 minutes, just until brown.
Allow to cool completely before filling. The crust will get crispier and crispier as it cools.