Yield: One pie crust
Prep Time: 15 min
1 2/3 cups gingersnap crumbs
1/2 cup (1 stick) salted butter, at room temperature (very soft)
1/4 cup granulated white sugar
1/8 teaspoon salt
6 drops almond extract
1. Crush gingersnaps into fine crumbs (or process in a food processor). Dump them into a medium bowl and stir with the butter. Stir in the sugar, salt and almond extract.
2. Spray an 8-inch pie plate with nonstick spray. Press the gingersnap mixture along the sides and bottom until even all over- it will be about 3/8-inch thick.
3. Chill in the refrigerator or freezer about 45 minutes before filling.