Gingerbread Pie Crust

Tiffany Bannworth


I love fall baking!

Let's get the fires stoked and the oven cooking.

★★★★★ 1 vote
55 Min
20 Min


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1 3/4 c
1/2 c
dark brown sugar
1 tsp
baking powder
1 stick
chilled butter, diced
1 Tbsp
1 tsp
1 Tbsp
1 tsp
1/4 tsp
1/2 tsp
1 Tbsp

How to Make Gingerbread Pie Crust


  • 1In a food processor, add all dry ingredients and diced butter. Pulse until crumbly.
  • 2While processing, add vanilla, molasses, and water.
  • 3When creamy, stop.
  • 4On a piece of wax paper, floured, dump out your mixture and form into a rectangle. Sprinkle more flour and fold paper over. Freeze for an hour or more.
  • 5When ready to use, take a little over half of dough and roll into pie shape.
  • 6Take rest and make lattices or use a cookie cutter and cut nice shapes like pumpkins or leaves.
  • 7Place back in freezer while you make filling.
  • 8Fill and bake as usual. You may care to use a pie ring or tin foil to keep top from browning.

    Try this with my other recipe:

    Rum Pumpkin Pie and Molasses Cheesecake Swirl

Printable Recipe Card

About Gingerbread Pie Crust

Course/Dish: Pies

Show 3 Comments & Reviews

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