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Reply to "idiot proof crust for pumpkin pie"
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[quote=Anonymous]I think all traditional pie doughs are pretty easy to mess up, unfortunately. They just take a soft touch. If you're willing to consider something different, I'd try a gingersnap crust, which is beyond fool-proof: - Put 8 oz of ginger snaps (how many cookies depends on their size, but this is typically less than one box) in a food processor and pulse until coarsely ground. - Add half a stick of melted butter to the food processor and pulse a few more times. - Optional: Add a tablespoon of jam, which adds flavor and tackiness. - Pour the mixture into a pie plate. Press down on it with something flat, like a heavy glass. Work the loose bits with your fingers to form a crust. That's it.[/quote]
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