In a large food processor or by hand in a sealed bag with a mallet, crush pretzels into slightly coarse crumbs.
In a medium mixing bowl, melt butter in the microwave. Using a spatula, stir in pretzel crumbs and brown sugar until well combined.
Scoop mixture into pie dish, discarding ¼ if using an 8-9" crust. Using the bottom of a measuring cup or drinking glass press into dish and along the sides to create a wall. Add additional mixture as needed.
Freeze 30 minutes and fill.
Bake
Preheat oven to 350℉ and grease pie dish.
In a large food processor or by hand in a sealed bag with a mallet, crush pretzels into slightly coarse crumbs.
In a medium mixing bowl, melt butter in the microwave. Using a spatula, stir in pretzel crumbs and brown sugar until well combined.
Scoop mixture into pie dish, discarding ¼ if using an 8-9" crust. Using the bottom of a measuring cup or drinking glass press into dish and along the sides to create a wall. Add additional mixture as needed.
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 preferred.
Brown Sugar - Substitute white sugar if needed.
Tips
Avoid gaps. Fill in with additional mixture 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 - Store baked or unbaked in the refrigerator covered for up to 5 days.
Freeze - Wrap the cooled crust in foil and place in a freezer bag and store up to 2 months.