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 Gingersnap Pie Crust

 

 

1 2/3 cups 

 

gingersnap crumbs

 

½ cup 

 

butter, at room temperature

 

¼ cup 

 

granulated sugar

 

1/8 tsp 

 

salt

 

6 drops 

 

almond extract

 

 

1

Crush gingersnaps into fine crumbs. Mix well with butter. Stir in sugar, salt and almond extract.

2

Butter an 8" pie plate. Press gingersnap mixture over the sides and bottom until about 3/8" thick.

3

Chill in refrigerator about 45 minutes before filling.

 
 

Yield: One 8" pie shell

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