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Pretzel Crust

Pretzel Crust

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TICKY TICKY TAMMY

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 {{adjustedServings}} servings

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Original recipe yields 24 servings

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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

Directions

  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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Reviews

SUPASTAR929
41
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
30
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
29
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.