Buzz
As I’ve mentioned before, I’m all about the final product, not the process. Techniques like folding, rolling, chilling, and beating rarely give me any sense of satisfaction, and baking pastry always stresses me out. That’s why I’m always on the lookout for easy yet tasty pie crusts, and the pretzel crust has quickly become my new go-to.
With pie season fast approaching, having a stash of prepared pastry crusts in your freezer is a winning idea. But for those of us who are more laid-back, having a recipe for a crust that can be made and filled in under an hour is the perfect backup plan we all deserve.
The pretzel crust is not only quick, but it’s also incredibly tasty, making it an ideal match for rich, decadent fillings. While pretzels are known for their saltiness, they also have a slight bitterness from the lye treatment that gives them their golden-brown color. These contrasting flavors balance out the sweetness of caramel, custard, and treacle pies, ensuring your taste buds aren’t overwhelmed, and allowing you to indulge in more pie.
When it comes to gluten-free treats, I’ve found that pre-packaged gluten-free pretzels are, if anything, even crispier than their gluten-filled versions, which is a definite plus when you’re soaking the crumbs in butter. You can also replace the butter with margarine (this is my preferred choice), making it an ideal crust for gatherings with people who have different dietary needs (hello, holiday parties).
There are plenty of pretzel crust recipes out there, but I follow the pretzel:fat:sugar ratio based on David Lebovitz’s recipe, because Mr. Lebovitz knows his stuff, and this ratio has always worked perfectly for me. If I’m making a particularly sweet pie, I use salted butter, and if I want the crust to have a richer sweetness, I’ll go with toasted sugar, or even dark brown sugar for an extra depth of flavor. For a three-ingredient crust, it’s surprisingly adaptable. To make it, you’ll need:
140 grams of hard pretzels, preferably sticks like these
3 tablespoons of white, toasted, or brown sugar
6 tablespoons of melted butter or margarine
Preheat your oven to 350℉. Add the pretzel sticks and sugar to a food processor and pulse until they turn into crumbs. The pretzels should be broken down, with only tiny pieces remaining to remind you that they were once whole pretzels.
Add the melted butter and pulse until everything is fully coated in butter. (If you don’t have a food processor, just crush the pretzels in a plastic bag, then pour the butter in and mix it all around until everything’s nicely coated.)
Transfer the buttery crumbs into a lightly greased 9-inch pie plate, then press the crumbs down with the palm and heel of your hand until the layer is even and covers both the bottom and sides of the plate. Hold the pan up to the light to check for any gaps. Bake for 8-10 minutes, or until the crust is lightly golden. Allow it to cool completely before adding the filling. You can store it in the fridge for up to five days or freeze it for a couple of months, but since it comes together so quickly, there’s really no need to make it in advance.
