Pretzel Crust Recipe - Allrecipes.com
Pretzel Crust Recipe
  • READY IN 15 mins

Pretzel Crust

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pie crust Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

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 More Reviews

Most Helpful Positive Review
Mar 08, 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-

 
Most Helpful Critical Review
Jan 03, 2011

I followed the recipe exactly but found the crust to be a little dry and salty. It definitely has potential though. Next time I might try reduced sodium pretzels and a bit more butter. It was a great compliment to chocolate cream pie--nice contrast of sweet and salty!

 
May 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!

 
Dec 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.

 
Dec 24, 2003

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!

 
Dec 24, 2003

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

 
Apr 02, 2004

Good with key lime. Love this . :-)

 
Jul 04, 2008

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."

 

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Nutrition

  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 217 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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