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Strawberry Pie with Pretzel Crust

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 360



For the crust

  • 3.5 oz. (100g) salt pretzels
  • 1/3 cup (70g) brown sugar
  • 1/2 cup (110g) butter, melted

For the filling

  • 1 package gelatin powder (equals 6 gelatin leaves)
  • 1 1/4 cups (300ml) water
  • 1 cup (200g) sugar
  • 3 tbsp. cornstarch
  • 3 tbsp. strawberry puree (45 strawberries)
  • 35 oz. fresh strawberries, hulled and halved or quartered

For the topping

  • 14 oz. (400g) heavy cream, whipped


  1. Preheat the oven to 350˚F (175°C). Crush the salt pretzels in a freezer bag with a rolling pin or pulse shortly in a food processor until you get fine crumbs (but not dust). Add to a bowl and mix with the brown sugar and melted butter. Transfer to an 8 inch (20cm) pie dish and press to the sides and bottom. Bake for 8 minutes. Remove from the oven and let cool down.
  2. For the filling wash the strawberries and let drain. Remove all green parts and cut in half or quarter bigger strawberries. Place in a large bowl and set aside.
  3. Take about 6 tablespoons of the (cold) water and mix with the gelatine powder in a small bowl. Let soak for about 10 minutes. Puree some strawberries with a mixer so you get about 3 tablespoons of fruit puree. Add the remaining water to a small sauce pan and add the sugar, cornstarch and strawberry puree. Bring to a boild while stirring constantly. As soon as the mix starts to boil add the soaked gelatine and stir. Let cook until it starts to thicken and then set aside to cool down – 10-15 minutes.
  4. Pour the gelatin sauce over the strawberries and gently mix. Let cool for another 10-15 minutes, then carefully pile the strawberries into the pie crust. Place in the fridge and let cool for 4-5 hours. Top with whipped cream before serving.


  • Enjoy baking!


  • Serving Size: 8