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


  • 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


  1. In a food processor, add all dry ingredients and diced butter. Pulse until crumbly.
  2. While processing, add vanilla, molasses, and water.
  3. When creamy, stop.
  4. On 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.
  5. When ready to use, take a little over half of dough and roll into pie shape.
  6. Take rest and make lattices or use a cookie cutter and cut nice shapes like pumpkins or leaves.
  7. Place back in freezer while you make filling.
  8. Fill 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

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