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Tired of graham cracker crusts? This buttery pretzel pie crust is made with just three ingredients: crushed pretzels, melted butter, and sugar. It has the perfect salty-sweet crunch, requires no oven, and takes just 5 minutes to make. Use it as the base for peanut butter, strawberry, caramel, chocolate, or your favorite creamy pie filling.
Pretzel Crust vs. Graham Cracker Crust
Sometimes graham cracker crust just doesn’t cut it. It’s sweet, it’s safe, it’s… fine. If you’re like me and always looking for a reason to bring a little salty into your sweet, this crust is for you. And there’s no oven, which I appreciate in summer when the idea of baking makes me want to stick my head in the freezer.
I tried baking this crust to see if it would help it stick to the filling, the way it does with a graham cracker crust. I didn’t see any difference. Pretzels are sturdier than graham crackers, so the crust sticks to the pie filling.
That sturdiness also means it doesn’t get mushy as fast. It stays crisp for 2 to 3 days before it starts to soften.
It’s a great match for creamy and fruity fillings, like my creamy strawberry chiffon pie with pretzel crust or a retro possum pie. If you’re looking for more, browse my pie recipes.
Food Processor or Ziplock?
I use a food processor because crushing pretzels in a ziplock with a rolling pin takes more time and effort. It works fine if you don’t have one. I also spray the pie pan lightly with cooking spray so the slices come out easier.
Just 3 Ingredients
Check the recipe card below for the exact amounts.
Simple to Make an Easy Pretzel Crust
Step One: Crush the Pretzels
Step Two: Press and Chill
Chill about 30 minutes until set, or freeze it ahead so it’s ready when your filling is.
It’s especially great when you want that salty-sweet vibe that keeps every bite interesting. I love it with fluffy whipped fillings or anything involving fruit. Honestly, it’s hard to mess this up and it’s great to have on hand for Holiday-ready pie recipes.
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Equipment
Ingredients
- 1 ¼ cups crushed pretzels 4 ounces, about 3 ½ cups of whole pretzels
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Instructions
- Lightly spray a 9 inch glass pie pan with cooking spray.
- Combine pretzels and sugar in a food processor and process until fine crumbs. Add melted butter and process until coated.
- Place in a pie pan and spread the crumbs to coat the bottom and sides of the pie pan including the rim. Once distributed, press down firmly and refrigerate or freeze until cold about 30 minutes.
Notes
- Crush the pretzels in a ziplock with a rolling pin if you don’t have a food processor.
- Baking the crust made no difference in my testing, so I skip the oven.
- The crust stays crisp for 2 to 3 days before it softens.
- The spray is just for cleaner slices.
