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    Recipes » Pies & Tarts

    Sweet & Salty Pretzel Pie Crust

    Published: Jul 27, 2022 · Modified: Aug 23, 2023 by The Sage Apron - This post may contain affiliate links.

    Jump to Recipe

    This easy pretzel pie crust recipe is perfect for no bake desserts, cheesecakes and pudding pies! It's a sweet and salty alternative to a traditional graham cracker crust.

    A picture of pretzel pie crust surrounded by pretzel twists

    Our scratch made pretzel pie crust recipe fits a deep dish pie pan or springform pan. It easily elevates all your favorite chilled pie recipes with a unique and flavorful crunch! Try it in our Chocolate Peanut Butter Pretzel Pie or our No Bake Vanilla Bean Cheesecake!

    Jump to:
    • Ingredients
    • How To Make Pretzel Pie Crust
    • How To Remove the Tart Pan
    • Serving Suggestions
    • Recipes That Use Pretzel Pie Crust
    • You May Also Like...
    • Recipe
    • Comments

    Ingredients

    This pretzel crust recipe is made from just three basic ingredients.

    A picture of ingredients needed to make this recipe
    • Pretzels - Feel free to use any shape of pretzel or gluten-free pretzels for this recipe. We used regular pretzel twists but pretzel sticks, snaps or rods will work too.
    • Brown Sugar - A small amount of brown sugar lightly sweetens this crust to balance the saltiness. You can also use white granulated sugar.
    • Butter - Melted butter helps to bind this crust together. Depending on how humid your kitchen is, you will need 8 - 10 Tablespoons of butter.
      • For a rich and nutty flavor, you can also make this recipe with brown butter, like we do for our No Bake Pumpkin Pie with Salted Caramel!

    How To Make Pretzel Pie Crust

    Pretzel pie crust is quick and easy to make. This recipe can be made in any pie plate or pie pan but for easy serving and pretty presentation, we recommend using a non-stick tart pan with a removable bottom.

    1. Start by crushing pretzels (or gluten-free pretzels) into fine crumbs. I used a food processor for speed, but you can also crush pretzels in a sealed zip-top bag with a rolling pin. I like to leave a few larger pieces for a crunchy, crumbly texture but a finer crumb will hold together stronger.

    Pretzel twists in a food processor
    Pretzel crumbs in a food processor

    2. In a medium bowl, combine the pretzel crumbs, brown sugar and 8 Tablespoons (1 stick) of melted butter. Stir to combine. If too dry, drizzle in an additional 1 - 2 Tablespoons of melted butter.

    Combined ingredients for pretzel pie crust in a bowl

    Pro Tip: The Proper Consistency - The consistency of the crumbs should resemble wet sand and hold firmly together when squeezed. Depending on the brand of pretzels and the humidity, you may need to add a little extra melted butter. Where I live, in a dry climate, this pie crust usually requires 10 Tablespoons of butter.

    A hand squeezing a palmful of pretzel crust
    A hand holding a chunk of pretzel pie crust

    3. Pour the pretzel crust mixture into your pie shell or springform pan. You can use any pie plate you like, but this recipe fits best in a deep-dish, 9 inch pie pan.

    Pretzel pie crumbs poured into a fluted pie pan

    4. Use the sides and bottoms of a drinking glass (or measuring cup) to press the crumbs firmly into the pie plate. The key is to start by pressing the crumbs into the edges of the pie plate first, and then using the remaining crumbs to create an even layered bottom.

    Using a glass to press the pie crust into the pans edges
    A pint glass is the perfect tool for pressing the crumbs into your pie plate.
    A pretzel pie crust pressed into a springform pan.
    If using a springform pan, I recommend lining the pan with crumpled parchment paper for easy removal and slicing.

    After Shaping...

    At this stage the pie crust can be frozen, refrigerated or blind baked.

    • Freezer - For frozen and no bake desserts, I recommend popping the salty pretzel crust in the freezer for a few minutes while you prepare the filling.
    • Refrigerator - For cheesecakes and baked pies, I recommend chilling the crust in the refrigerator for a few minutes before adding the pie filling and baking.
    • Blind Baking - For an extra crispy crust (or for pies that will be stored overnight in the refrigerator), I recommend blind baking the crust to help keep it crisp.

    Optional Blind Baking

    This pretzel pie crust does not need to be baked. However, a quick blind bake does help to keep the crust crispy and crumbly. I recommend blind baking if the pie will be stored in the refrigerator for 6 or more hours before serving.

    To blind bake this pie crust, preheat the oven to 375 degrees Fahrenheit. Bake the pretzel crust for 7 - 10 minutes or until lightly toasted and aromatic. Allow the crust to cool completely on a wire rack at room temperature before adding any fillings.

    How To Remove the Tart Pan

    This pie crust recipe can be made in any pie plate or tart pan that you like. I like to use a 9"x 2" tart pan with a removable bottom. Removable bottom tart pans make beautiful pies that are easier to slice and serve.

    After refrigerating or freezing the pretzel crust in the tart pan, the fluted edge may stick to the crust. Don't worry, it's easy to fix with a little heat. Gently warm the edges of the tart pan with the heat from your hands or a low flame from a gas stove or kitchen torch. You don't need much heat, just enough to soften the butter ever so slightly.

    Once a bit of warmth is applied, the outer edge of the pan will slide right off. You can keep the bottom of the tart shell under the pie and place it directly on your serving platter.

    Serving Suggestions

    This pretzel pie crust is a great option whenever sweet pies could use a crunchy, salty kick! You can substitute this recipe anytime a pie calls for a cookie or graham cracker crust.

    • Pudding Pies - Chocolate cream pie, banana cream pie and all of your pudding pie creations are made even better with the salty flavor of pretzel pie crust!
    • Chocolate Peanut Butter Pretzel Pie - Our favorite recipe for this pie crust is our No-Bake Chocolate Peanut Butter Pie! This original recipe features a layer of tangy peanut butter mixture and a silky topping of chocolate mousse! So good!
    • Cheesecakes - Whether it's a no bake dessert (like our vanilla bean cheesecake with mixed berry topping) or a traditional New York style recipe, the tangy cream cheese filling is delicious with this crust!
    • Strawberry Pretzel Pie - This Summertime classic is the perfect balance of a strawberry cream filling and salty pretzels!
    • Key Lime Pie - I love this pie recipe filled with a lip-puckering lime filling and fresh whipped cream!
    • No Bake Pumpkin Pie with Salted Caramel - This holiday favorite uses this pretzel pie crust made with brown butter and a teaspoon of cinnamon!
    • Ice Cream Pies - Adding any flavor ice cream to this crust can make for a quick and easy ice cream pie! Try it with our Old Fashioned Vanilla Bean Ice Cream!

    Recipes That Use Pretzel Pie Crust

    • Drizzling homemade caramel sauce over a slice of no bake pumpkin pie
      No Bake Pumpkin Mousse Pie with Salted Caramel
    • A slice of no bake chocolate peanut butter pie on a plate
      Peanut Butter Pie with Chocolate Topping and Pretzel Crust

    You May Also Like...

    If you are looking for a traditional pie crust, check out our recipe for Our Favorite Buttery Pie Dough.

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      Chewy Dark Chocolate, Coconut & Pecan Cookies

    Did you make this recipe?
    Please leave us a star rating and share your photos @TheSageApron

    Recipe

    A picture of pretzel pie crust surrounded by pretzel twists

    Sweet and Salty Pretzel Pie Crust

    Author: The Sage Apron
    This three ingredient recipe adds the perfect salty crunch to pudding pies, cheesecakes, no bake desserts and more!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Yield 8 Servings
    Course Dessert
    Cuisine American

    ADJUST SERVINGS

    Special Equipment

    • 1 Pie Plate (We used a 9 inch deep dish tart shell with a removable bottom.)

    Ingredients
     

    • 7 ounces salted pretzels (1¾ Cups pretzel crumbs); regular or gluten-free
    • ¼ Cup light brown sugar lightly packed
    • 8 - 10 Tablespoons butter melted; as needed
    • 1 teaspoon fine kosher salt* optional if using unsalted butter

    Instructions
     

    • In a food processor (or sealed bag with rolling pin) crush the pretzels until a fine crumb forms. Transfer to a mixing bowl. Stir in brown sugar, 8 Tablespoons (1 stick) melted butter and salt (if using).
    • The consistency of the pretzel mixture should resemble wet sand and hold firmly together when squeezed. If too dry, drizzle in an additional 1 - 2 Tablespoons of melted butter, as needed. Transfer the crumb mixture to a removable-bottom tart shell.
    • With a smooth-edged drinking glass (or measuring cup) press the crumbs into the tart shell. Start by forming the edges of the pie crust and then level the bottom. Freeze, refrigerate or blind bake the crust while preparing the filling.
    • Optional Blind Bake: For an extra crispy crust, preheat the oven to 375° Fahrenheit (190° celsius). Bake the pretzel pie crust for 7 - 10 minutes until lightly toasted and aromatic. Allow the crust to cool completely before adding any pie filling.
    * A Note About Salt

    Unless otherwise noted, all recipes on The Sage Apron are developed using Diamond Crystal Kosher salt. It is a great all-purpose salt for cooking and baking. If using table salt, reduce quantities by about half.

    Nutrition

    Calories: 224kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 696mg | Potassium: 68mg | Fiber: 1g | Sugar: 7g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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