Gingerbread Crust
A spiced gingerbread crust made with molasses and warm spices, perfect for tarts or pies. It is pressed into a tart pan and baked until golden and set.
Ingredients
- 355 ml all-purpose flour
- 44.4 ml brown sugar firmly packed
- 9.86 ml ground ginger
- 12.3 ml ground cinnamon
- 3.7 ml ground allspice
- 2.46 ml salt
- 1 stick cold unsalted butter cut into bits
- 1 large egg yolk
- 29.6 ml dark molasses
- raw rice for weighting the crust
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 322 mg
- Iron: 17.7 mg
- Magnesium: 223 mg
- Phosphorus: 473 mg
- Potassium: 1250 mg
- Zinc: 4.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml all-purpose flour
- 9.86 ml ground ginger
- 12.3 ml ground cinnamon
- 3.7 ml ground allspice
- 2.46 ml salt
- 1 large egg yolk
- 29.6 ml dark molasses
Prepare
- 44.4 ml brown sugar, firmly packed
- 1 stick cold unsalted butter, cut into bits
- raw rice, for weighting the crust
Let's Cook
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Step 1.
In a food processor, combine 1 1/2 cups all-purpose flour, 3 tablespoons firmly packed brown sugar, 2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground allspice, and 1/2 teaspoon salt. Pulse to blend. Add 1 stick (1/2 cup) cold unsalted butter cut into bits and pulse until the mixture resembles coarse meal.
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Step 2.
In a small bowl, stir together 1 large egg yolk and 2 tablespoons dark molasses. Add this mixture to the flour mixture in the food processor and pulse until combined but still crumbly.
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Step 3.
Turn the crumbly mixture out into a 10-inch tart pan with a fluted removable rim. Press it evenly onto the bottom and up the side of the pan. Chill the crust for 30 minutes.
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Step 4.
Preheat the oven to 375°F. After chilling, prick the crust all over with a fork. Line the crust with foil and fill the foil with raw rice (or pie weights). Bake the crust in the lower third of the oven for 15 minutes.
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Step 5.
Remove the foil and rice carefully. Continue baking the crust for 10 minutes more, until golden and set. Let the crust cool completely in the pan on a wire rack.