Gluten-Free Pretzel Pie Crust
This 3-ingredient gluten-free pretzel pie crust is the perfect sweet and salty base for your favorite no-bake desserts and cheesecakes. A great alternative to graham cracker crust—especially for those who love a little crunch and salt with their sweets.
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.
- 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.