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Gingersnap Crust

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Martha Stewart
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dessert nut free vegetarian


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1 3/4 cups gingersnap crumbs, from about 1/2 batch Gingersnaps

1/4 cup packed dark-brown sugar

1 tablespoon unbleached all-purpose flour

1/2 teaspoon coarse salt

4 tablespoons (1/2 stick) unsalted butter, melted

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