Pretzel Crust

Pretzel Crust


"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. "


15 m servings 90 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • 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

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  • 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.
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Your rating



  1. 29 Ratings


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-

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 ca...

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 ...

Really really good - but make sure to crush up the pretzels COMPLETELY because I had some chunks that made pressing it into the pie plate a little difficult. Thanks for the recipe!

I used half the amount of sugar for the crust and filled with my strawberry pie recipe. Very good.

Good with key lime. Love this . :-)

Thank you for this wonderful recipe. I always have soooo many pretzels left over from those huge Costco bags, this is a great use for them! "Waste not, want not."

This is a fabulous substitution for a graham cracker crust. I have recently started using honey wheat pretzels because they are lower in sodium. Very nice salty sweet taste without the salt ...

I used this crust for a quiche last week and it was excellent. It did not get soggy like pasty often does with quiche.