Gingersnap Pie Crust
40 gingersnap wafers (1.5 cups finely ground)
.25 cup melted unsalted butter
Oil the sides and bottom of 9.5" fluted tart pan with a removable bottom.
In a food processor, grind the gingersnaps until they're the texture of sand.
Transfer to a bowl and add the melted butter, and work it in by squishing the mixture together with your hands.
Press into the sides and bottom of the oiled tart pan.
Set the pan on a baking seet and refigerate for 20 minutes to firm.