Pretzel Crust

Pretzel Crust

26
TICKY TICKY TAMMY 0

"Adds a salty and crunchy element to any pie. Makes a 9x13 inch pie crust, but recipe may be modified for use with a 9 inch pie dish. "

Ingredients 15 m {{adjustedServings}} servings 90 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.
Tips & Tricks
How To Make Pie Dough

See the tricks to making pie dough from scratch.

Butter Flaky Pie Crust

This buttery crust is ideal for any kind of pie.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 26

  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
SUPASTAR929
3/8/2004

this recipe is awesome! i substituted 3/4 c. all natural applesauce instead of the butter for an even healthier version! otherwise, the saltiness is to die for-

Auntie Beeb
5/14/2008

I have used a version of this crust for years. Regular granulated sugar works fine instead of brown sugar. Try a filling of 2 qts softened vanilla ice cream (lowfat is fine)mixed with a 12-oz can lemonade or limeade, slightly thawed. I used the Kitchen-Aid paddle attachment to mix them so they're real smooth. Pour filling into cooled 13x9 pretzel crust, then freeze until firm. Sprinkle a slight handful of toasted pretzel crust mixture over the top just before serving for a nice garnish and extra crunch. Most refreshing pie in the WORLD. We can't get enough of it in the summertime!

DREGINEK
12/24/2003

This is a great crust!! Like the reviewer before me, it works great with Strawberry pie (sweet but a touch of salt). However, if you bake in the 9x13 baking dish, it gets difficult to transfer to a pie pan...therefore, just fill the pie plans you wish to use with it and bake. Also, I don't bake for the full 10 minutes...only 6-8 minutes, which doesn't sound like much of a difference but 10 minutes (for me anyways) always results in a too tough pie crust. Baking a few minutes less makes the finished pie easier to cut and serve.