*Gingersnap Pie Crust*
makes one 9 inch pie crust

4 ounces of gingersnap cookies, crushed into fine crumbs (about 1 cup of crumbs)
(Over here I use gingernuts and crush them in my blender)
1/2 cup finely ground almonds or pecans (50g)
5 TBS unsalted butter, melted

Pre-heat the oven to 160*C/325*F. Stir the gingersnap crumbs and almonds together in a bowl. Add the melted butter and stir to mix evenly together. Turn into a 9 inch pie plate and press the crumbs evenly over the bottom and up the sides to form a crust.

Bake for 8 to 10 minutes, or until it feels dry and firm. Let cool to room temperature before filling.