Ginger Snap Pie Crust - Vegan, Thermomix

Based on a recipe from Mark Bittman. You could also use plain bread crumbs, graham crackers, Oreos or any other crunchy cookie. I think I'd leave out the sugar if I were to use Oreos.

• Ready In: 17 mins
• Serves: 8
• Yields: 1 8-10 inch pie crust

Ingredients

• 240  g  ginger snaps, check to make sure they're vegan
• 40  g  oil, neutral flavored
• 20  g brown sugar (optional)
• 1  pinch salt

Directions

1. Preheat oven to 350º F (180ºC).
2. Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
3. Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
4. Press into pie or tart tin.
5. Bake for 10-15 minutes, just until brown.
6. Allow to cool completely before filling. The crust will get crispier and crispier as it cools.