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Ginger Snap Pie Crust


  • 2 cups group ShaSha ginger snaps
  • 2 tbs sugar
  • 1/3 cup butter

Preheat Oven to 350 F

  1. Grind the ginger snaps in a food processor with the sugar.
  2. Add the butter, and pulse it until moist clumps form.
  3. Press the mixture into the sides and bottom of a 9 or 10 inch tart pan.
  4. Bake for 8 – 10 minutes until golden brown, cool completely and then fill with your favorite filling, or else follow your recipe as directed.

*Variation: Try this recipe with SHASHA COCOA SNAPS or SHASHA SPELT GINGER SNAPS!