Gingersnap Pie Crust - how to sub butter as binder
I have seen some recipes that use milk instead of butter. They would be slightly healthier, but I find that the crust burns easier and feels drier and more brittle. Keep in mind that a lot of the calories come from the ginger snaps that themselves contain sugar and butter. I haven't done the math, but I think the calories from the butter are negligible compared to the calories in the pie filling and the gingersnaps.

For a healthier crust, I would use a base of some unsweetened cracker and mix in the same spices that are in gingersnap cookies when I mix the crumbs with butter. That would cut some calories, while retaining the feel of a butter crust.