Gingersnap Cookie Crust

Ingredients

 * 2½ cups crushed gingersnap cookies (you want the real crunchy kind - there are several commercial brands available that are surprisingly vegan if you're not concerned with refined sugar)
 * ⅓ cup melted Earth Balance Buttery Spread

Directions

 * 1) Blend the cookie crumbs with the melted margarine and press into a 9" pie plate.
 * 2) Bake for 10 minutes, then fill.