Last-minute Gluten Free Gingersnap Pie Crust!

Are you rushing around to get everything done in time for Thanksgiving? Heading off to a party and want to make something quick and homemade, instead of buying pre-made food from the grocery store?

Well, look no further! Today I present to you a quick and easy gluten free gingersnap pie crust that can be made in about 30 minutes and used as the base for any number of delicious pies. (I prefer it with pumpkin!)

Last-minute Gluten Free Gingersnap Pie Crust

By Emily of (Mainly) Gluten Free in NYC


2 cups gluten-free gingersnap cookie crumbs (If you’re in the NYC area, use Duane Reade ‘Delish’ Gluten Free Gingersnap cookies)
1 teaspoon lemon juice
4 tbsp sugar
3/4 teaspoon ground ginger
8 tbsp melted butter

Preheat oven to 350 degrees F and grease a 9″ pie pan. Process gingersnap cookies until they become crumbs. Combine all ingredients in medium bowl and press into the pie pan. Bake for about 13 minutes until the pie crust is set. Cool completely before filling.


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