In this recipe post, I am going to give you the recipe for 2 Gingerbread Pie Crust Recipes. One is an incredibly simple gingersnap crust, and the other is a traditional pie crust. I love them both and use both for different things. The gingersnap crust is very similar to a graham cracker crust. The other is a spiced traditional butter pie crust.
If pies are your thing, I have several great ones to share! Pumpkin praline pie is a holiday pie we all love. Chocolate pecan pie is another pie that always makes it to the table during the holiday season. Or if you like fruit pies, how about this apple blueberry pie?
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What makes these 2 gingerbread pie crusts so irresistible?
The flavor is the first thing to note. The spices in gingerbread bakes are the quintessential fall spices. They are warming and fill your palate with the perfect burst of flavor.
With these pie crusts, you are covered for any seasonal pie you want to make. Maybe you are making pumpkin cheesecake. If so, the gingersnap crust is perfect for this. I think it pairs so well with a creamy filling.
Or maybe you are baking a pecan pie or no-bake cheesecake filling? The traditional gingerbread is the one you are looking for.
If you are doing a pumpkin pie filling, either crust will work well.
Ingredients- Gingersnap pie crust
- Gingersnaps- or gingersnap crumbs. Either will work. I like to buy cookies, crush them, then use them. If you want a time saver, you can also find the crumbs to use. If you are buying the cookies, they are the crispy gingersnap cookies. Flavors of gingerbread cookies vary depending on what brand they are, make sure and use one you already like!
- Melted butter- you can also use room temperature butter, but I think melted is so much easier to mix in.
- Granulated Sugar- You can also use light brown sugar or dark brown sugar.
Ingredients- Traditional Gingerbread Crust
- All-purpose flour- I love using a blend of all-purpose and whole wheat flour. More on that in the notes section below.
- Salt
- Granulated sugar- it doesn't take much but is a must in this crust. You can also use light brown sugar or dark brown sugar.
- Unsalted butter
- Cinnamon, nutmeg, ginger, and ground cloves- the classic gingerbread spices.
- Ice water
How to make 2 gingerbread pie crust recipes
Gingersnap pie crust
If you are crushing the cookies, you can do this in a couple of ways. Either add them to a food processor or blender and pulse until they are in crumbs. Or you can put them in a gallon ziplock bag and roll over them with a rolling pin until they are crushed.
If you are using a food processor or a high-speed blender, as I did, add all the remaining ingredients and pulse to combine.
Add all ingredients to a large bowl if you aren't using the food processor. Once it is ready, press it into your pie pan. This makes enough for a 9-inch pie plate. With this recipe, you can use any pie dish you want, it really doesn't matter.
This can also be used in a springform pan. Depending on the size and how high the pie will be, you may need to double the recipe.
This crust can be used right away.
Gingerbread pie dough- traditional
There are a few things to know about creating the perfect pie dough, and I created a post all about it.
Mix together your dry ingredients. Cut your chilled butter into chunks. If you are using a food processor, add them and pulse until they are broken up into pea-sized chunks.
If you are not using a food processor, you can also grate frozen butter and mix it in. This is very simple.
Next, add the ice water and combine. Knead it gently and quickly to combine it all.
Then, divide into 2 pieces and wrap in saran wrap. Place in the fridge to chill. This needs to be chilled before using!!
How To Make Your Pie
Cream Pie- if you are using the crumb crust, press it into the bake and bake at 350 degrees for about 10 minutes. Let this cool completely before filling. This is great for a whipped cream-based pie, or one with a cream cheese filling, like a no-bake dessert. I also love using this for icebox pies as well.
If you are using the traditional gingerbread pie dough, make sure it is chilled first. Fit it to the pan, then prepare to blind bake it. Line it with parchment paper then fill with pie weights or beans. Once it has baked for about 10 minutes, remove the parchment paper and finish baking.
Once it is chilled all the way, fill as you like. The recipe makes enough for a 9-inch pie pan, top, and bottom.
If you are looking for a really simple cream pie pumpkin filling made with vanilla pudding mix, here it is! Add 2 ½ cups heavy cream, 1 ½ cup milk, ½-3/4 cups pumpkin puree, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves to a bowl, and mix to combine.
Add a 5.9-ounce instant vanilla pudding packet to the mix and mix this on medium speed for 2 minutes. Pour this into the baked and chilled pie crust. Let this chill in the fridge for at least 2 hours.
You can top it with chopped walnuts as I did, or you can top it with whipped cream. Either way, it is really yummy and so easy!
Cooked Filling Pie
If you are planning a pie with a pie filling that will be cooked in the pie, the process is a little different.
For the ginger snaps crust, press it into the pan. Then, add your filling and bake. This could be used for a baked cheesecake or some type of baked cream pie.
For the traditional gingerbread pie dough, you will want to roll the pie dough, fit it to your pan, then fill it. Top with the top crust and bake. I think this dough makes a really delicious apple pie, like my apple blueberry pie recipe or my pumpkin praline pie. Bake pies as directed in the recipe.
This is a flavorful pie crust that adds dimension to any warming pie! Make sure to top that apple blueberry pie with ice cream, my husband swears by it.
Tips for 2 gingerbread pie crusts
- The traditional gingerbread dough can be made up to 5days in advance. Chill it and keep it in the fridge. You can also freeze it up to a month in advance! Make sure it is wrapped well. I like to wrap it in plastic wrap, then inside a freezer bag as well. Place it in the fridge overnight to thaw when you are ready to use it.
- As noted above, the flavor of the gingerbread cookies will play a huge role in the flavor of your crust. Be sure to choose a cookie you like!
- If you are going for a vegan/ dairy-free crust, this is an easy swap. Simply add in melted vegan butter instead.
- If you are looking for a different sugar, you can always use sucanat.
- I would not swap out the sugar for molasses, especially not for the traditional crust. It will totally change the texture of the pie dough.
- Be sure to roll your pie dough out onto a lightly floured surface. This won't be too much flour, but just enough to keep the dough from sticking.
- With the traditional butter crust, make sure to heat the oven before placing the pie in it. This is important with any recipe, but especially an all-butter crust.
Tools Recommendations
Here are a few pie-making tools I love to use:
- Cuisinart Food Processor- I love using this for both making traditional pie dough and the gingersnap pie crust.
- Rolling pie- a good rolling pin is a must in the kitchen. I have several different types I use and love them all.
- Glass pie pan- This is the pan I use the most when baking pies.
- Tart Pan- I also love to make pies with tart pans that have removable bottoms as well.
- Pie weights- you can use beans, but I also really like to use pie weights instead.
- Pie Sheild- This is a great tool for making traditional pie crusts when you don't want it to brown too early.
Keeping reading to find not 1, but 2 gingerbread pie crust recipes for you to use in your next baking project.
Gingerbread Pie Crust
Ingredients
Gingersnap pie crust recipe
- 8 ounces gingersnaps of choice remember, the flavor of your gingersnaps will determine how good the pie crust is, so choose some you like!
- 2 tablespoons brown sugar or granulated if your cookies are really sweet, skip the sugar
- 5 tablespoons melted butter
- ½ cup walnuts or pecans optional
Traditional gingerbread pie dough
- 2 ½ cups flour I like to use 1 cup of whole wheat flour and 1 ½ cups all-purpose
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 14 tablespoons chilled butter, cut into ½-inch chunks if you are not using a food processor, freeze the butter and grate. Keep the grated butter frozen until you are ready to use.
- ¾ cup ice water you may need a tablespoon or 2 more.
Instructions
Gingersnaps pie crust
- Preheat the oven to 350 degrees.
- If you are using a food processor or blender, add all ingredients to the processor. Pulse until everything is broken up and well blended.
- Press into your pie pan and bake for about 10 minutes.
Traditional Gingerbread Pie Crust
- Food processor method: Add the dry ingredients to a food processor. Pulse until it is combined.
- Add in the butter and pulse until it is broken up into small pea-sized chunks.
- Last up is the ice water. Only pulse this until it is combined.
- Turn the pie dough onto your surface and quickly knead until it comes together.
- Divide in half, flatten into disks, wrap, and chill for at LEAST an hour.
- By hand: Add the dry ingredients to a bowl and mix to combine.
- Add in the grated butter and quickly mix this in.
- Last is the ice water. Add this and mix until it comes together. Turn the dough out onto your surface and knead it quickly.
- Divide in half, form it into a disk, wrap, and chill for at least an hour.
- When the dough is ready, bake as directed.
Notes
- The traditional gingerbread dough can be made up to 5days in advance. Chill it and keep it in the fridge. You can also freeze it up to a month in advance! Make sure it is wrapped well. I like to wrap it in plastic wrap, then inside a freezer bag as well. Place it in the fridge overnight to thaw when you are ready to use it.
- As noted above, the flavor of the gingerbread cookies will play a huge role in the flavor of your crust. Be sure to choose a cookie you like!
- If you are going for a vegan/ dairy-free crust, this is an easy swap. Simply add in melted vegan butter instead.
- If you are looking for a different sugar, you can always use sucanat.
- I would not swap out the sugar for molasses, especially not for the traditional crust. It will totally change the texture of the pie dough.
- Be sure to roll your pie dough out onto a lightly floured surface. This won't be too much flour, but just enough to keep the dough from sticking.
- With the traditional butter crust, make sure to heat the oven before placing the pie in it. This is important with any recipe, but especially an all-butter crust.