3-Ingredient Pretzel Pie Crust

Pretzel Crust For Pie

Once again, I’m so happy to share with you a quick and easy baking solution that will save you time in the kitchen and guarantees a delicious sweet and salty pretzel pie crust.

As I love making homemade pie, I don’t always have the time and energy to go the traditional route with homemade pie crust, especially when I am making a no-bake pie! That’s where this handy press-in pretzel crust recipe comes in!

Why This Recipe Works

• Quick, easy and versatile. Just 10 minutes prep and 10 minutes baking time are needed for a pretzel pie crust then fill with a pudding or custard pie filling.
• Great flavor! The result is a salty-sweet crunchy base that goes so well with many sweet fillings like my key lime pie and strawberry pretzel salad. 

Ingredient Notes

These pretzel pie crust ingredients are so simple, you may already have them on hand!

Find the full printable recipe with specific measurements below.

• Mini pretzels: I choose the mini ones because they’re easier to crush into pretzel crumbs but the regular pretzels will work too. Use gluten-free pretzels if needed.
• Unsalted butter: Unsalted works best here because the pretzels themselves are already pretty salty. If you need dairy free, use vegan butter.
• Granulated sugar: The sugar adds sweetness to the salty pretzel crust and helps the crust stick together when baked. Brown sugar can be used.

How to Make Pretzel Pie Crust

All you need is 10 minutes of prep time and a quick bake in the oven with a pretzel crust.

1. Crush pretzels. Pulse the pretzels in a food processor or blender until they are finely ground. You can also put the pretzels into a large zip-top bag and use a rolling pin or a mallet to hand crush the pieces to fine crumbs.
2. Add sugar. Transfer the pretzels to a medium bowl and add the sugar. Mix to combine. 
3. Add butter. Pour the melted butter into the bowl and mix everything well. You should have a wet sandy consistency.
4. Bake. Press mixture evenly into a 10-inch pie plate. I find it easier to start with the edges of the crust first and then work my way into the middle of the dish. You can use a flat-bottomed cup or measuring cup to help you press the crumbs in firmly and evenly. Bake pie crust for 10-minutes and let the crust cool completely before filling.

Pretzel Crust Tips

• Grease pie dish. There is usually enough butter in the crust to let you easily remove pieces from the dish. To ensure easy removal, you can also spray the dish lightly with cooking spray or brush lightly with butter.
• Add more butter. If your crust seems a bit dry and won’t hold together in the pie dish before baking, pour it back into a bowl and add another tablespoon of melted butter until it holds together. Transfer back to your pie dish.
• Pack the crumbs tightly. To get a nice firm crust, use the bottom of a flat cup to press the crumbs into the pie dish. It’s an easy way to pack the crumbs down.
• Pack the crumbs evenly. Try to pack your crumbs as evenly as possible, making the edges of the crust a little bit thicker to hold in the filling.
• No-bake pie crust option: Sometimes it may not make sense to blind bake your crust before filling it, like when making a no-bake pie. In these cases, it’s okay to freeze your crumb crust instead of baking.
• Double the pretzel crust. Depending on how thick you want your crust to be, I suggest doubling this recipe to cover a 9×13” pan.

Ways to Use Pretzel Pie Crust

A pretzel crust is perfect to use in your favorite pie recipe and so many dessert bar recipes. I love pairing sweet fillings with the saltiness in the crust to get that awesome salty-sweet combination.

• No-bake cheesecake
• Banana cream pie
• Raspberry jello pretzel salad
• Strawberry lasagna
• 7-layer bars