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Pretzel Pie Crust Recipe
Sweet, salty, and malty, pretzel pie crust is an unusual pie crust but a surprisingly delicious one. This easy pretzel pie crust is a crumb crust made from crushed hard pretzels, melted butter, and sugar. It comes together quickly and is a great choice for beginner bakers. Pretzel crust is most frequently the crust for frozen margarita pie and strawberry pretzel salad.
History of Pretzel Crust
Pretzel pie crust is not the most popular pie crust out there, but it can make some really delicious and unique pies. The salty and sweet combination lends itself well to a number of fillings, like frozen margarita pie, Snickers pie, and no-bake peanut butter pie. Pretzel crust likely began showing up in pies once strawberry pretzel salad came onto the scene sometime in the 1960s. Strawberry pretzel salad, despite being called a salad, is a mid-century Midwestern dessert.
Recipes for pretzel crust have been published sporadically since the late 1970s, usually paired with a chocolate pie filling. An old (and fun) book published in 1966 does mention a pie crust made with pretzels. The Haphazard Gourmet by Richard Gehman mentions a pretzel pie crust once, specifically to call it “not very inspired.” While Mr. Gehman may have considered pretzel pie crust uninspired, there are a few applications where it really makes a pie stand out.
A Brief History of Pretzels
It would take a long time to discuss the full history of pretzels. Soft pretzels and similar products can be traced back nearly 1,000 years. However, hard pretzels are a much more recent invention, and hail from the Pennsylvania Dutch communities of Lancaster County, Pennsylvania.
The Pennsylvania Dutch, who were actually German immigrants, brought pretzels over with them when they came to America. At the time, they, too, were making soft pretzels. In 1861, Julius Sturgis, one of these immigrants, opened the first American pretzel bakery in Lititz, Pennsylvania. He was also the first to commercialize hard pretzels for sale, a few years later, sometime in the late 1800s.
Today, most pretzels sold in the United States are still manufactured in Pennsylvania, with many publications reporting that a full 80% of all pretzels sold in the US come from Pennsylvania. Visit PA even has a whole page on the history of pretzels. Julius Sturgis Pretzel Bakery is still in business today, still selling pretzels and offering tours. The chain Auntie Anne’s also has its roots in Pennsylvania.
Step-by-Step Pretzel Crust Recipe
Ingredients
- 1½ cups Pretzel Crumbs (~200g)
- ¼ cup Unsalted Butter, melted (2oz)
- 3T Granulated Sugar (25g)
1.
Start by grinding your pretzels into fine crumbs. The easiest method is to use a food processor. You’ll need about 1½ cups of crumbs in total. If you don’t have a food processor, place the pretzels in a large zip-top bag, leave a small opening for air to escape, and crush them evenly with a rolling pin.
Note: Be sure you’re using hard pretzels! Soft pretzels are delicious but won’t work for pie crust.
2.
In a medium mixing bowl, combine the pretzel crumbs with ¼ cup of melted butter and 3 tablespoons of granulated sugar. Stir with a fork until the crumbs are evenly coated.
3.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. The easiest method is to start by pressing the crumbs into the center, then working outward until they climb up the edges of the pan. A flat-bottomed measuring cup or glass can help pack the crumbs tightly and evenly.
4.
If your filling will be no-bake, you can choose to pre-bake the crust for 5–7 minutes at 350°F (175°C). This step is optional but helps give the crust extra crispness. For baked fillings, the crust will bake as the pie bakes, so pre-baking isn’t necessary.
How to Make Pretzel Crumbs for Pretzel Crust:
The quickest and most efficient way to make crushed pretzel crumbs is with a food processor. Pulse them in batches until they’re finely ground. This method gives you even crumbs with minimal effort.
If you don’t have a food processor, you can crush the pretzels with a rolling pin. Place them in a large zip-top bag, leave a small opening so air can escape, and roll over the pretzels until they’re ground to the texture you want. For this technique, a traditional rolling pin with handles works best since they are heavy, making it easier to break the pretzels down into fine crumbs.
If you plan on making pies regularly and don’t already have one, investing in a food processor is well worth it. It saves time, produces perfectly even crumbs, and can be used for many other baking tasks. I recommend the Cuisinart 8-cup food processor, which is what I use at home. If you’re looking for a more budget-friendly option, the 4-cup version is a reliable entry-level choice that still gets the job done.
Best Pies to Make with a Pretzel Crust:
Pretzel crusts bring a sweet, malty, and salty flavor to whatever filling you pair them with. That combination of salty and sweet is really what makes pretzel crust so special. The saltiness of the pretzels balances out rich or very sweet fillings beautifully, which is why it works so well across so many different pie recipes.
- Frozen Margarita Pie: Frozen margarita pie is a fun, no-churn ice cream pie similar to frozen lemonade pie, but flavored with lime juice, tequila, and triple sec. The salty pretzel crust works perfectly here.
- Key Lime Pie: One of the most-searched pie recipes year-round, key lime pie is classically served in a graham cracker crust, but it is also absolutely delicious in a pretzel crust. Sometimes this version of key lime pie is called key lime pretzel pie.
- Fresh Strawberry Pie: Making a fresh strawberry pie in a pretzel crust brings it closer to a strawberry pretzel salad.
- Strawberry Pretzel Salad: Strawberry pretzel salad is a retro mid-century Midwestern dessert. Usually served as dessert bars, the pretzel crust is topped with a cream cheese filling and finished with a strawberry jello glaze.
- No-Bake Peanut Butter Pie: Peanut butter and pretzels are a classic flavor combination, and creamy, rich no-bake peanut butter pie is one of the best pies you can make with a pretzel crust.
- Chocolate Cream Pie: Chocolate and pretzels are another classic pairing, and it’s no coincidence that many of the earliest pretzel crust recipes published in cookbooks paired the crust with a chocolate filling.
Other Popular Crumb Crust Recipes
This crust is a type of crumb crust. Crumb crusts are made with crumbs of cookies or crackers, mixed with melted butter and pressed into a pie tin. Crumb crusts can be made with many different cookies and crackers. Each variation brings its own unique flavor and texture, which means you can match the crust to the filling for endless combinations. Below are some of the most popular crumb crusts to try!
- Graham Cracker Crust: The most iconic of all crumb crusts and sometimes sold pre-made in grocery stores. Its mild sweetness and flavor make it a perfect all-purpose base.
- Oreo Crust: Crushed Oreo cookies create a rich, chocolatey crust that works especially well for cream pies and cheesecakes. You can leave the cookie filling in or remove it, depending on how sweet you want the base.
- Saltine Crust: Made from crushed saltine crackers, this crust has a lightly salty flavor and is best known for its use in Southern pies like Atlantic Beach Pie.
- Biscoff Cookie Crust: Spiced Biscoff cookies grind into a fragrant, caramel-like crumb that makes an excellent crust for cheesecakes and other creamy pies.
- Digestive Biscuit Crust: Common in the UK and an excellent substitute for graham cracker crust when graham crackers aren’t available. Digestives lend a lightly sweet, nutty flavor that complements creamy and custard fillings.
- Gingersnap Crust: Crushed gingersnaps bring warm spice and crunch, making this crust a favorite for holiday pies such as eggnog or pumpkin pie.
- Vanilla Wafer Crust: Crushed vanilla wafers produce a light, buttery crust with a subtle sweetness that works well for banana pudding pie, lemon pie, and other creamy desserts.
Storing and Baking Pretzel Pie Crusts:
Baking Pretzel Pie Crusts:
One of the perks of a pretzel crust is that it doesn’t have to be baked. If you plan to fill the crust with a baked filling, you can simply freeze the crust until you’re ready to add the filling.
For pies with a stovetop or no-bake filling, like frozen margarita pie, you have the option to bake the crust on its own before adding the filling. To do this, place the empty crust in a 350°F (175°C) oven for 5-7 minutes. This step is optional, but baking gives the crust a slightly crisper texture, which can be especially nice for creamy or mousse-style pies.
Storing Pretzel Pie Crusts:
Pretzel pie crusts are also easy to make ahead. Once pressed into the pie tin, wrap the crust tightly in plastic wrap or slide it into a large freezer bag to prevent freezer burn. Store in the freezer for up to 3 months. When ready to use, just pull it out of the freezer. You do not need to wait for the crust to thaw before filling it.
We’d love to see the pies you make with a pretzel pie crust! Tag us on social media @doggone_baking so we can share in the baking fun!
Pretzel Pie Crust
Ingredients
- 1½ cups Pretzels, crushed (~200g)
- 3 tbsp Granulated Sugar (38g)
- ¼ cup Unsalted Butter, melted (2oz)
Instructions
- Grind the pretzels into fine crumbs using a food processor.
- Measure out 1½ cups of crumbs and place them in a medium mixing bowl.
- Add ¼ cup melted unsalted butter and ¼ cup granulated sugar to the crumbs.
- Mix with a fork until the crumbs are evenly coated and the texture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Start in the center and work outward. A flat-bottomed measuring cup or glass helps pack the crumbs tightly.
- For no-bake fillings, chill the crust in the refrigerator for at least 1 hour, or pre-bake at 350°F (175℃) for 5–7 minutes if you prefer a crispier crust. For baked pies, fill the crust and bake according to your recipe, no pre-baking required.
About Me
In 2016, I left my office job and became a professional baker. These days I spend my days testing recipes and baking pies while my two dogs snooze happily nearby.
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