Pretzel Crust

2½ cups pretzels crushed

13 tablespoons butter

¼ cup brown sugar packed

Instructions

Preheat oven to 350 degrees and grease pie dish.

Crush pretzels until fine in a food processor or by hand using a sealed bag and a mallet.

In a medium mixing bowl, melt butter.

Fold pretzels and brown sugar into the melted butter.

Transfer to pie dish. Press using a measuring cup or drinking glass pushing the base of the crust to create a slight wall.

Bake 10 minutes. Cool before filling.

Notes

Substitutions

Pretzels - Make it gluten-free using gluten-free pretzels.

Butter - Unsalted butter is preferred when using salted pretzels, but you can use salted butter if needed.

Brown Sugar - You can substitute white sugar if in a pinch.

No Bake 

Freeze for 30 minutes. Fill per recipe.

Tips

Avoid gaps. Fill in with as needed.

If you have more than 1 of the same pie plate, you can gently press one on top of the other for a picture perfect compact crust without effort!

To Store

Refrigerate - This pretzel pie crust can be stored baked or unbaked in the fridge for up to 5 days.

Freeze - Wrap the cooled crust in foil and place in a freezer bag. It will keep well for up to two months.