Gingerbread Pie Crust
These delicious fall-flavored pie crusts have wonderfull spiced flavors that pair well with any pie you are wanting to make. I am giving 2 options for whatever will suit your needs!
Servings: 8
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.