A gluten free pie crust recipe that is easy to make! This sweet and salty pretzel crust only has 3 ingredients! It is ideal for no bake desserts and cheesecakes.
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Skill Level: Beginner
Shortcut Central: Save stale pretzels in a zip top bag in your freezer until you are ready to make a pie.
Flavor Remix: Try this recipe with gluten-free butter crackers (like Lance).
Allergy Watch: Dairy Free Option, No Eggs, Nut-Free
I originally made this pie crust recipe for my gluten-free strawberry cream pie. A play on that potluck favorite, strawberry pretzel pie.
But as far as press-in pie crusts go, this is my favorite. It is an amazing alternative to a graham cracker crust. I think the extra salt makes every dessert better.
Ingredient Notes
- Gluten-Free Pretzels: Use any brand, but for shape, I have only tested sticks or small twists, not larger pretzel rods.
- Butter: Use unsalted butter, regular or vegan.
- Sugar: I prefer brown sugar because it adds a richer flavor, but plain white granulated sugar works as well.
How to Make Gluten Free Pretzel Crust
A step-by-step visual guide for making a gluten-free pretzel crust. You can skip to the recipe for the full written instructions.
Crush Pretzels
Use a food processor or blender to get a fine grind. You can also aggressively smash them with a rolling pin and a plastic bag.
Mix
Add the melted butter and sugar. The mixture will be grainy and not like dough.
Press and Bake
Start with the edges of the crust first and then work your way into the middle of the dish. You can use a measuring cup to help you press the crumbs in firmly. You can bake pie crust for 10-minutes and let the crust cool completely before filling.
Recipe Tips
- Lightly oil the pie dish to prevent the crust from sticking.
- For a no-bake pie crust option, freeze for 30 minutes instead of baking.
- If the crust is too dry to hold together, return it to a bowl, mix in 1 tablespoon of melted butter, then press it back into the pie dish.
More Pie Crust Recipes
Make Ahead and Storing
Make Ahead: Unlike my graham cracker crust, I don't recommend making this one more than a few hours ahead of when you fill it.
Storing: Store covered at room temperature before filling.
Freezing: Do not freeze.
📖 Recipe
Gluten-Free Pretzel Pie Crust
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Ingredients
- 1 ½ cups (141 g) gluten-free pretzel crumbs about 5 ounces
- 3 Tablespoon (33 g) light brown sugar
- 6 Tablespoon (84 g) unsalted butter
Instructions
- Preheat oven to 350 F degrees.
- In a mixing bowl, whisk together the pretzel crumbs, brown sugar, and salt. Add the melted butter and stir until the crumbs are evenly moistened. The mixture will still be quite crumbly.1 ½ cups gluten-free pretzel crumbs, 3 Tablespoon light brown sugar, 6 Tablespoon unsalted butter
- Press the crumbs evenly over the bottom and up the sides of the pie pan. Use the bottom of a small glass to firmly press the crust down and guide it up the sides.
- If baking: Bake in a preheated 350º for 10 minutes then let it cool completely. If freezing: freeze for 30 minutes for a no-bake pie option.
Equipment
- food processor
- pie plate
Notes
- Place whole GF pretzels in a food processor and pulse until broken up. Or place them in a zip-loc bag and crush them with a rolling pin.
- Use an 8-inch or 9-inch pie dish for side coverage. For bottom coverage only, use a cake pan or springform pan up to 10 inches for this recipe.
- Use 2 cups of crumbs and 8 Tablespoons of butter for deep dish pie pans and larger dishes like a 9x13 inch.
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