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Gingerbread pie crust in a pan.
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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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon, crust, dough, gingerbread, nutmeg, pie
Servings: 8
Author: Amy- A Red Spatula

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.